Cold Spinach and Yoghurt Salad
Ingredients
# 1/2 lb spinach, fresh# 2 tbl lemon juice, fresh
# 1 tsp Onion, finely grated
# 1/2 tsp salt
# black pepper, freshly ground
# 1 cup yogurt|yoghurt, unflavored
# 1 tbl mint, fresh, finely cut or 1 teaspoon dried mint
* Wash the spinach under cold running water. Drain, then strip the leaves from the stems and discard the stems and any tough or discolored leaves.
* In a heavy 2 to 3 quart saucepan, bring cup of water to a boil over high heat. Add the spinach, reduce the heat to low and simmer tightly covered for about 10 minutes. Drain the spinach in a sieve, cool to room temperature and squeeze it completely dry. Chop it as finely as possible.
* In a dep bowl combine the spinach, lemon juice, Onion, salt and a few grindings of pepper. Toss the mixture about with a spoon, then stir in the yogurt|yoghurt and mix thoroughly together.
* Refrigerate for at least 1 hour, or until thoroughly chilled. Transfer the borani to a chilled serving bowl and sprinkle the top with mint.
* In a heavy 2 to 3 quart saucepan, bring cup of water to a boil over high heat. Add the spinach, reduce the heat to low and simmer tightly covered for about 10 minutes. Drain the spinach in a sieve, cool to room temperature and squeeze it completely dry. Chop it as finely as possible.
* In a dep bowl combine the spinach, lemon juice, Onion, salt and a few grindings of pepper. Toss the mixture about with a spoon, then stir in the yogurt|yoghurt and mix thoroughly together.
* Refrigerate for at least 1 hour, or until thoroughly chilled. Transfer the borani to a chilled serving bowl and sprinkle the top with mint.
This article uses material from the "Cold Spinach and Yoghurt Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
