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Recipe by: boutaina
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See below ingredients and instructions of the recipe
1 lb Spinach
1/4 c Onion -- minced
1 tb Extra virgin olive oil
2 Cloves minced garlic
1 c Plain nonfat yogurt -- or
More
2 ts Dried mint flakes --
Pulverized
1 tb Chopped walnuts -- toasted
1 ds Cayenne pepper
----------------THESE SALADS HAVE MANY POSSI---------------------
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:
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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