Cold Spinach and Yoghurt Salad

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  1. 1/2 lb spinach, fresh
  2. 2 tbl lemon juice, fresh
  3. 1 tsp Onion, finely grated
  4. 1/2 tsp salt
  5. black pepper, freshly ground
  6. 1 cup yoghurt, unflavored
  7. 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 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.