Prevention's spinach-yogurt salad

Yield: 4 Servings

1 lb Spinach      1/4 c Onion -- minced
1 tb Extra virgin olive oil      2 Cloves minced garlic
1 c Plain nonfat yogurt -- or More      2 ts Dried mint flakes -- Pulverized
1 tb Chopped walnuts -- toasted      1 ds Cayenne pepper

MMMMM----------------THESE SALADS HAVE MANY POSSI--------------------- PREPARATION: 1. Select fresh baby spinach. Remove stems. Wash and rinse. Chop coarsely. Set aside. 2. In a large no-stick saute pan over low heat sweat the onion in the oil until translucent about 3 mins. Add chopped spinach and cook until all water has evaporated (about 2 minutes). Add minced garlic at the end to avoid burning. 3. Remove from heat. Place in a medium bowl to cool. When cool mix with yogurt and spinkle with mint walnuts and cayenne. - A tasty choice might include some smoky roasted eggplant and a whole cup of chopped parsley added to a cup of yogurt. - or 1 c. grated tender Middle Eastern cucumber (leave the skin on!) 1 tbsp. minced red onion (soak in lemon juice for 1 minute) 2 tbsp. currants etc. - or include fennel bulb with the greens - or spice it up with a pinch of cumin. ------[mcRecipe/patH.24Au96] Recipe By : "Middle Eastern Light" September 1996 From: