May 20, 2008


Spinach-Yogurt Salad
You can hold this salad at room temperature for about an hour in cool weather, but if made well in advance or in hot weather, refrigerate until ready to serve.

1/2 pound spinach
2 tablespoons lemon juice
1/4 teaspoon salt
1 cup yogurt
1 tablespoon chopped fresh mint or 1 teaspoon dried mint

Wash spinach well and drain afterwards to remove as much water as possible. Discard any tough stems. Place in a pot, cover and cook over moderate heat for 5 to 10 minutes, to wilt. Cool spinach enough to handle. Squeeze out as much moisture as possible. (The liquid can be saved for soup stock.) Chop. You should have about 1 cup. In a serving bowl, combine spinach with lemon juice, salt and yogurt. Mix well. Sprinkle mint on top.
Yield: 4 servings
© Nikki Goldbeck, Enemy of the Steak (Square One)

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