Recipe Corner: Fresh Sautéed Spinach and Vegetable Salad


By Christine Vartanian Datian

Ingredients:

 

1 lb. spinach, washed, stems removed, roughly chopped

1 medium zucchini, peeled, diced

1/2 medium red onion, minced

1 medium cucumber, peeled, seeded, diced

2-3 large cloves garlic, mashed

1 cup plain white or Greek yogurt

1 teaspoon crushed red pepper flakes

1/2 teaspoon cumin

1/2 teaspoon dried mint

3 tablespoons olive oil plus 2 tablespoons fresh lemon juice

Zest of one lemon

Sea or Kosher salt and black pepper

Aleppo pepper or paprika as garnish

Fresh chopped mint as garnish

 

Preparation:

 

Sauté the garlic in a tablespoon of olive oil for about a minute, add the spinach, zucchini and red onions, toss, and cook for 5 minutes on medium heat. Remove the pan from heat and transfer the spinach and vegetables to a bowl and keep warm.

 

In another bowl, combine the cucumber with the yogurt, red pepper flakes, cumin, dried mint, the remaining olive oil, lemon juice, and salt and pepper. Add the sautéed spinach and vegetables to this mixture and toss to coat all ingredients. Garnish this salad with lemon zest, Aleppo pepper or paprika, and fresh chopped mint and serve.

 

Serves 4.

 

*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and athttp://www.thearmeniankitchen.com/

*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: <http://www.myrecipes.com/search/site/Datian>