Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Spinach |
| ¼ cup | Onion -- minced |
| 1 tablespoon | Extra virgin olive oil |
| 2 \N | Cloves minced garlic |
| 1 cup | Plain nonfat yogurt -- or |
| \N \N | More |
| 2 teaspoons | Dried mint flakes -- |
| \N \N | Pulverized |
| 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: