Indian Spinach Salad with Yogurt Dressing
Spinach leaves/xanderfred
I tried this tonight and it was wonderful. I adapted the original recipe to suit my needs. The original recipe called for frozen spinach with the water squeezed out, yuk and double yuk. I had a small package of fresh spinach and it is now one of my ultimate favorites. Here is the recipe:
Ingredients:
Yogurt Dressing:
I mixed all the above together and then tasted to see where I was. I then adjusted the spices to suit my taste. I love a spicy dressing and added a bit more. Goat yogurt is healthier than cow's yogurt, but many may not be able to get goat yogurt, so use what you can find.
Put the salad in a large bowl and dab the dressing all over the salad, using as much as you want. The original recipe calls for putting the salad leaves in the dressing bowl which means you have a thoroughly drenched salad. For some that may be their choice.
Ingredients:
- 1 1/2 cups baby spinach leaves or however much you want, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 medium size cucumber, chopped
- 1 small handful of coriander leaves or parsley
- 1/4 cup chopped nuts (I used walnuts and slivered almonds)
- 1/4 cup raisins (optional)
- Arugula leaves -1/3 cup (optional)
Yogurt Dressing:
- 1 cup yogurt (I used goat yogurt)
- Salt and pepper to taste
- 1/4 teaspoon cayenne
- 3/4 teaspoon cumin
- 3/4 teaspoon coriander powder
- 1/2 cup sour cream (I opted not to use this)
I mixed all the above together and then tasted to see where I was. I then adjusted the spices to suit my taste. I love a spicy dressing and added a bit more. Goat yogurt is healthier than cow's yogurt, but many may not be able to get goat yogurt, so use what you can find.
Put the salad in a large bowl and dab the dressing all over the salad, using as much as you want. The original recipe calls for putting the salad leaves in the dressing bowl which means you have a thoroughly drenched salad. For some that may be their choice.