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.