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)