You are here

Easter Salad With Spinach

Anonymous's picture
Anonymous (not verified)
  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.
Set aside.
Place the yogurt in a mixing bowl and stir in the garlic.
Blend well.
Add the spinach and parsley and mix thoroughly.
Serve the salad chilled.
It makes a nice accompaniment with an omelette for a light luncheon.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

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

Easter Salad With Spinach Recipe