Spinach and egg salad with yogurt

Yield: 4 Servings

Measure Ingredient
4 cups Spinach leaves
6 Scallions; finely chopped, including 2" of tops
1 cup Plain yogurt
½ cup Olive oil
Salt and freshly ground black pepper; to taste
4 Hard cooked eggs; chopped
12 Black olives

Wash the spinach thoroughly. Drain. Dry with paper towels. Shred and combine with the scallions in a salad bowl. Beat the yogurt, olive oil, and salt and pepper with a fork until well blended. Add the eggs. Pour the mixture over the spinach. Mix gently but thoroughly, taking care not to mash the eggs. Taste for seasoning. Garnish with the olives. Serve chilled.

Serves 4.

Recipe by: Unknown Cookbook

Posted to MC-Recipe Digest V1 #994 by L979<L979@...> on Jan 8, 1998

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