Spinach Salad Tangiers-Style


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Fresh mint is the secret of this salad's wonderful flavor and aroma.

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  • 3 apples, cored, sliced
  • 5 Tbs. lemon juice
  • 1 lb. fresh spinach
  • 1 medium cucumber, peeled, thinly sliced
  • 3/4 C. thinly sliced celery
  • 1/2 C. golden raisins
  • 1/4 C. chopped walnuts
  • 3/4 C. plain yogurt
  • 1/2 tsp. curry powder
  • 2 Tbs. finely snipped fresh mint
  • 1 garlic clove, minced
  • 2 Tbs. finely chopped green onion
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper

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Place apple slices in a large bowl. Sprinkle with 3 Tbs. lemon juice; toss lightly to coat. Wash spinach well. Remove and discard tough stems. Dry spinach with paper towels. Tear spinach into bite-size pieces. Add to apples. Add cucumber, celery, raisins and walnuts. In a screw-top jar, combine yogurt, curry powder, mint, garlic, green onion, salt, pepper and remaining 2 Tbs. lemon juice. Cover tightly. Shake to combine well. Pour over spinach mixture just before serving.

Toss lightly to coat. Makes 4 to 6 servings.

From How to Cook with Herbs, Spices & Flavorings by Doris Townsend

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