This Persian spinach salad makes a wonderful dip.

Yield: 4 servings
Prep time: 20 minutes
Cook time: 10 minutes

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Equipment

measuring cups and spoons

large saucepan

knife and cutting board

Ingredients

675 g fresh spinach leaves

1 medium onion, chopped

45 mL lemon juice

2 mL salt

1 mL pepper

250 mL yogurt (preferably drained)

50 mL walnuts, lightly toasted

5 mL dried mint leaves, crushed

Instructions

1. Simmer the spinach and onion in a large saucepan for 10 minutes.
2. Drain and chop coarsely. Transfer to a bowl.
3. Sprinkle with lemon juice, salt and pepper.
4. Stir in yogurt.
5. Sprinkle with walnuts and mint leaves.
6. Serve with flat bread cut in squares for scooping up the salad.