Spinach, Mushroom and Hazelnut Salad
|Olive oil||2 Tablespoon|
|White wine vinegar||2 Tablespoon|
|Garlic||1 Clove (5 gm), peeled and chopped|
|Chopped parsley||2 Tablespoon|
|Plain unsweetened yogurt||3 Tablespoon|
|Ground black pepper||To Taste|
|Spinach||175 Gram, washed and shaken (6 Ounce)|
|Button mushrooms||100 Gram, thinly sliced (4 Ounce)|
|Hazelnuts||50 Gram, coarsely chopped (2 Ounce)|
1. To make the dressing, put the olive oil, wine vinegar, garlic, parsley, yogurt, and salt and pepper to taste into a liquidizer; blend until smooth.
2. Tear the spinach leaves into pieces and divide among 4 individual salad plates.
3. Scatter the mushrooms and hazelnuts over the spinach. Spoon the prepared dressing over each serving, and toss lightly.