Easter Salad With Spinach
|Fresh spinach||1 Pound|
|Boiling water||2 Cup (32 tbs)|
|Yogurt||3 Cup (48 tbs)|
|Garlic||2 Clove (10 gm), mashed with salt|
|Parsley||1 Cup (16 tbs), minced|
Wash and stem the spinach.
Place in a saucepan with the boiling water and cook about ten to fifteen minutes.
Drain in a colander and run cold water over the spinach to stop the cooking.
Squeeze well by hand to remove all the excess water.
Place the yogurt in a mixing bowl and stir in the garlic.
Add the spinach and parsley and mix thoroughly.
Serve the salad chilled.
It makes a nice accompaniment with an omelette for a light luncheon.
Serving size: Complete recipe
Calories 554 Calories from Fat 213
% Daily Value*
Total Fat 24 g37.4%
Saturated Fat 14.6 g72.9%
Trans Fat 0 g
Cholesterol 88.1 mg29.4%
Sodium 729.5 mg30.4%
Total Carbohydrates 55 g18.4%
Dietary Fiber 12.2 g48.7%
Sugars 34.1 g
Protein 39 g77.8%
Vitamin A 965.1% Vitamin C 356.3%
Calcium 138.5% Iron 91.8%
*Based on a 2000 Calorie diet