Recipe - Mid-East Spinach Salad

1 One half qt Tender young spinach leaves
One half cup Chopped toasted walnuts
Yogurt dressing

Remove stems from spinach; rinse, drain and chill. Tear leaves into
bitesize pieces. Just before serving, add walnuts and Yogurt Dressing.
Toss well. Serve at once. Makes 4 servings.

YOGURT DRESSING: Combine One half cup plain yogurt, 3 tablespoons red wine
vinegar, 2 tablespoons olive oil, 2 tablespoons honey, Three fourths teaspoons salt.
One half teaspoon onion powder, One half teaspoon mint flakes, crumbled, One fourth teaspoon
basil, crumbled, and 1/8 teaspoon paprika. Stir together until well
blended. Makes 7/8 cup dressing.

Recipe by: Unknown Cookbook

Posted to MCRecipe Digest V1 #996 by L979 L979@aol.com on Jan 8, 1998