Spinach and egg salad with yogurt
4 Servings
Ingredients
| Quantity | 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 | |
Directions
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