Mid-east spinach salad

Yield: 4 Servings

Measure Ingredient
1½ quart Tender young spinach leaves
½ cup Chopped toasted walnuts
\N \N Yogurt dressing

Remove stems from spinach; rinse, drain and chill. Tear leaves into bite-size pieces. Just before serving, add walnuts and Yogurt Dressing.

Toss well. Serve at once. Makes 4 servings.

YOGURT DRESSING: Combine ½ cup plain yogurt, 3 tablespoons red wine vinegar, 2 tablespoons olive oil, 2 tablespoons honey, ¾ teaspoons salt.

½ teaspoon onion powder, ½ teaspoon mint flakes, crumbled, ¼ teaspoon basil, crumbled, and ⅛ teaspoon paprika. Stir together until well blended. Makes ⅞ cup dressing.

Recipe by: Unknown Cookbook

Posted to MC-Recipe Digest V1 #996 by L979<L979@...> on Jan 8, 1998

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