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Easter Salad With Spinach

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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

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