Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Plain low-fat yogurt |
| 2 tablespoons | Lemon juice |
| ½ teaspoon | Black pepper |
| ¼ teaspoon | Dill weed |
| 1 teaspoon | Chopped parsley |
| \N \N | Salt |
| 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.
Serves 4.
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.