1/2 c raw pistachios
1 c nonfat plain yougurt
1/2 c low-fat milk
2 Tbs lemon juice
1 Tbs ground roasted cumin
1 tsp salt (to taste)
1/2 ground black pepper
1 pkg washed baby spinach or 1 bunch of spinach
1/2 c toasted blanched almond slivers
1/4 tsp paprika for garnish
Put the pistachios in a saucepan of water and bring to a boil. Turn off and allow to set for 30 minutes. Drain and rub with a towel to remove the skins. Set aside.
Combine the yogurt, milk, lemon juice, cumin, salt, and pepper. Put the spinach in a bowl and drizzle the top with half the dressing. Sprinkle pistachios and almonds on top. Garnish with paprika and serve with the remaining dressing on theside.
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