Instructions: 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. -These salads have many possible VARIATIONS.

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]

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