Serves: 4
Total Calories: 70

2 teaspoons cumin seeds, dry-roasted and coarsely ground
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
5 cups firmly packed baby spinach leaves, trimmed washed well and spin-dried
1 teaspoon peanut oil
1/2 teaspoon ground ginger
1 tablespoon fresh lemon juice
1 tablespoon melted honey
1 cup nonfat plain yogurt, whisked until smooth
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste

1. Prepare the cumin seeds. Then place the spinach leaves in a salad bowl.

2. Heat the oil in a small saucepan and add first the ginger, then the lemon juice and honey, and stir to mix. Remove from the heat and let cool. Mix in the yogurt, 1 teaspoon cumin seeds, salt, and black pepper. Add to the spinach and toss lightly to mix. Sprinkle the remaining cumin seeds on top and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 70
Calories from Fat: 10

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