Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation 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

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