SIDE DISH
SPINACH YOGURT SALAD
Serve with meat or seafood kebabs and rice pilaf. To drain yogurt, place in cheese cloth and tie to a sink faucet. Let the liquid drip out over 2 to 3 hours.
• 1 ½ pounds spinach (preferably bunch type)
• 3 cups thick Greek strained yogurt (or drained whole milk yogurt; see note above)
• 1 large garlic clove, crushed
• Salt
• ½ cup finely chopped flat-leaf parsley
• Pinch of sugar
• Chopped walnuts (optional)
Remove roots and coarse stems from spinach. Wash leaves well, dry in a salad spinner and shred fairly finely. Cook in a large, covered saucepan over medium heat for 4 to 5 minutes, stirring occasionally. (If using baby spinach, add a little water.) Drain in a colander, pressing out moisture with the back of a spoon. In a bowl, mix yogurt, garlic, salt to taste, parsley, sugar and cooled spinach. Cover and chill. Top with walnuts before serving. Makes 6 servings.
Source: Adapted from The Complete Middle East Cookbook by Tess Mallos (Tuttle, 1993).
Per serving: 89 calories (41 percent from fat), 4.3 g fat (2.6 g saturated, 1.1 g monounsaturated), 15.9 mg cholesterol, 7.6 g protein, 6.4 g carbohydrates, 10 g fiber, 193.8 mg sodium.
