Yield: 4 servings
|1 cup||Plain low-fat yogurt|
|2 tablespoons||Lemon juice|
|½ teaspoon||Black pepper|
|¼ teaspoon||Dill weed|
|1 teaspoon||Chopped parsley|
|1 large||Spanish onions; sliced|
|2 \N||Cucumbers; sliced and not peeled|
|\N \N||Fresh spinach; leaves rinsed well|
1. In a bowl, mix yogurt, lemon juice, pepper, dill, parsley, and salt.
2. Line salad bowl with young leaves of spinach. Place on a layer of cucumber, then a layer of onion rings and then some dressing. Repeat the layers, topping with the dressing. Refrigerate for 1 or 2 hours. Serve with pumpernickel or very dark rye bread.
NOTES : Formatted in MasterCook 4 by Ellen Pickett <ellen@...> 1999-July-1. As usual, I have substituted "plain low-fat yogurt" for "yogurt" in the ingredients list.
Recipe by: Karen Cross Whyte, The Complete Yogurt Cookbook, p. 35 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Jul 1, 1999, converted by MM_Buster v2.0l.