*  Exported from  MasterCook  *

                    Prevention's Spinach-Yogurt Salad

Recipe By     : "Middle Eastern Light" September 1996
Serving Size  : 4    Preparation Time :0:20
Categories    : Persia                           Salad

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         spinach
     1/4  cup           onion -- minced
   1      tablespoon    extra virgin olive oil
   2      cloves        minced garlic
   1      cup           plain nonfat yogurt -- or more
   2      teaspoons     dried mint flakes -- pulverized
   1      tablespoon    chopped walnuts -- toasted
   1      dash          cayenne pepper

Select fresh, baby spinach. Remove stems.  Wash and rinse.  Chop
coarsely. Set aside.

In a large, no-stick saute pan over low heat, sweat the onion in the
oil until translucent, about 3 minutes. Add chopped spinach and cook
until all water has evaporated (about 2 minutes).  Add minced garlic
at the end to avoid burning.

Remove from heat. Place in a medium bowl to cool. When cool, mix with
yogurt and sprinkle with mint, walnuts and cayenne.

These salads have many possible VARIATIONS.

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 tb minced red onion (soak in lemon juice for 1 minute),
2 tb currants, etc.

Or include fennel bulb with the greens.

Or spice it up with a pinch of cumin.
 

                   - - - - - - - - - - - - - - - - - -