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Fresh spinach salad with a yogurt cumin dressing

Page history last edited by PBworks 15 years, 8 months ago

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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