Yield: 4 Servings
|1½ quart||Tender young spinach leaves|
|½ cup||Chopped toasted walnuts|
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