This salad was prepared by Chef Ana Sortun at a cooking demonstration on an Oldways Culinaria to Thessaloniki. Serve it with pita chips, bread or potatoes.
2 ¼ pounds spinach, washed and finely shredded
1 bunch of mint, finely chopped
3 scallions, mostly the white part, finely chopped
2 garlic cloves, finely chopped
14 ounces thick plain Greek yogurt, preferably whole milk
2 tablespoons extra virgin olive oil
Salt and pepper to taste
3 tablespoons melted butter
1 teaspoon dried oregano
Recipe courtesy of Ana Sortun for Oldways. Oldways photo.
sherry says: Along with Tilapia Fillets its great! thank you.
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