Title: Spinach and Egg Salad with Yogurt
Categories: Salads
Yield: 4 Servings

4 c Spinach leaves
6 Scallions; finely chopped,
-including 2" of tops
1 c Plain yogurt
1/2 c Olive oil
Salt and freshly ground
-black pepper; to taste
4 Hard cooked eggs; chopped
12 Black olives

Wash the spinach thoroughly. Drain. Dry with paper towels. Shred and
combine with the scallions in a salad bowl. Beat the yogurt, olive oil, and
salt and pepper with a fork until well blended. Add the eggs. Pour the
mixture over the spinach. Mix gently but thoroughly, taking care not to
mash the eggs. Taste for seasoning. Garnish with the olives. Serve chilled.
Serves 4.

Recipe by: Unknown Cookbook

Posted to MC-Recipe Digest V1 #994 by L979 on Jan 8, 1998