Instructions: Remove stems from spinach; rinse, drain and chill. Tear leaves into bite-size pieces. Just before serving, add walnuts and Yogurt Dressing.

Toss well. Serve at once.

Makes 4 servings.

YOGURT DRESSING: Combine 1/2 cup plain yogurt, 3 tablespoons red wine vinegar, 2 tablespoons olive oil, 2 tablespoons honey, 3/4 teaspoons salt.

1/2 teaspoon onion powder, 1/2 teaspoon mint flakes, crumbled, 1/4 teaspoon basil, crumbled, and 1/8 teaspoon paprika. Stir together until well blended.

Makes 7/8 cup dressing.

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