Preventions Spinach-yogurt Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Spinach,
1/4 cup: Onion, minced
1 tbsp: Extra virgin olive oil,
2 Cloves: minced garlic,
1 cup: Plain nonfat yogurt, or
More,
2 tsp: Dried mint flakes --,
Pulverized,
1 tbsp: Chopped walnuts, toasted
1 dash: Cayenne pepper,
THESE SALADS HAVE MANY POSSI
Directions:
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:
Source from luhu.jp
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:
Source from luhu.jp