Guest guest Posted February 5, 2001 Report Share Posted February 5, 2001 * Exported from MasterCook * Spinach And Cucumber Raita Recipe By : Everyday Cooking with Dr. Dean Ornish, page 241 Serving Size : 4 Preparation Time :0:00 Categories : Salads, Vegetable Ornish: Everyday Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small cucumber 1/2 cup squeezed dry and thawed frozen chopped spinach 1 cup plain nonfat yogurt 1 garlic clove -- minced 1 tablespoon chopped fresh cilantro or mint or parsley 1/2 teaspoon grated lemon zest Salt and pepper SERVES 4 Raita is a creamy yogurt-based salad that Indians serve as a cooling accompaniment to spicy dishes. Enjoy it with Confetti Rice Pilaf with Split Peas (see separate recipe), or with other steamed grains; as a dressing for greens or sliced tomatoes; or as a dip for pita bread or fresh vegetables. It will keep in the refrigerator for a couple of days. Peel cucumber, halve it lengthwise, and scrape out seeds with a small spoon. Cut cucumber in 1/4-inch dice. You should have about 1 cup. In a bowl, combine cucumber, spinach, yogurt, garlic, cilantro, and lemon zest. Season to taste with salt and pepper. TIP: Of course you can make this raita with fresh spinach. Start with one 12-ounce bunch of fresh spinach, stems removed; blanch the washed leaves in a large pot of salted water over high heat just until they wilt, about 1 minute. Drain in a sieve and cool under cold running water. Squeeze dry, then chop. You should have about 1/2 cup. Serving Size: 1/2 cup. Calories: 36 Fat: 0.15g Cholesterol: 10 mg Carbohydrate: 5.2 g Protein: 3.6 g Sodium: 49.0 mg (with no salt added) - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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