Spinach salad and yoghurt
Instructions
Wash well 250 g spinach, remove the stalks and cook the minimum flame leaves for 10 minutes.
Drain, allow to cool, then finely chop and drizzle with spinach 250 g yoghurt, 2 tablespoons lemon juice, 1 teaspoon of minced onion, salt and pepper.
Place in a salad bowl and go in the fridge for 1 hour, sprinkle with 1 teaspoon of chopped fresh mint and serve.
Ingredients and dosing for 4 persons
- 250 g of spinach
- 250 g of yoghurt
- 2 tablespoons of lemon juice
- 1 teaspoon of chopped onion
- Salt
- Pepper
- 1 teaspoon of chopped fresh mint