Yield: 4 Servings
|¼ cup||Onion -- minced|
|1 tablespoon||Extra virgin olive oil|
|2 \N||Cloves minced garlic|
|1 cup||Plain nonfat yogurt -- or|
|2 teaspoons||Dried mint flakes --|
|1 tablespoon||Chopped walnuts -- toasted|
|1 dash||Cayenne pepper|
THESE SALADS HAVE MANY POSSI
PREPARATION: 1. Select fresh, baby spinach. Remove stems. Wash and rinse. Chop coarsely. Set aside.
2. In a large, no-stick saute pan over low heat, sweat the onion in the oil until translucent, about 3 mins. Add chopped spinach and cook until all water has evaporated (about 2 minutes). Add minced garlic at the end to avoid burning.
3. Remove from heat. Place in a medium bowl to cool. When cool, mix with yogurt and spinkle with mint, walnuts and cayenne. - A tasty choice might include some smoky, roasted eggplant and a whole cup of chopped parsley added to a cup of yogurt. - or 1 c. grated tender Middle Eastern cucumber (leave the skin on!), 1 tbsp. minced red onion (soak in lemon juice for 1 minute), 2 tbsp. currants, etc. - or include fennel bulb with the greens - or spice it up with a pinch of cumin. ------[mcRecipe/patH.24Au96] Recipe By : "Middle Eastern Light" September 1996 From: