Hello Dear Friends,
I am sharing the first recipe of the week on Sunday instead of Monday. Because we are going on a long-awaited vacation :) When you read this recipe and start preparing it, we will be on our way to the airport. If you ask where the holiday came from in winter, write the destination :) This time for our wedding anniversary and my birthday, we are flying a little far away, towards Phuket and Bangkok.
I prepared 3 different recipes for this week and set them aside, I hope I will find the opportunity to share my recipes with you there. Even if I can't find it, I seek refuge in your forgiveness and being a little birthday boy :)
Coming back to our recipe, I love such yoghurt appetizer & salad mixes. I prepared before Spinach Salad with Yogurt When I changed the recipe a bit, a flavor came out just for my taste.
You know, yoghurt releases some water when it waits, so I especially used strained yoghurt. When you extract the juice of the carrot and spinach and mix it with strained yogurt, it becomes the number ten five stars.
Also, before serving, heat the oil a little with walnut kernels. When the walnuts turn color, add the pepper and immediately remove from the stove and pour over the salad and serve. When you try like this, you get a little closer to Nirvana.
My trip and advice instagram.com/ Mutfaksirlari You can follow my account.
Yours ..
Ingredients for Strained Yogurt and Carrot Spinach Salad Recipe
- 4 tablespoons of strained yogurt (heaped)
- 300 g washed chopped spinach
- 2 medium carrot
- 3 tablespoon of olive oil
- 2 cloves of garlic
- salt
For Sevi:
- 3-4 walnuts
- Red pepper
- 2-3 tablespoons of olive oil
How to Make Carrot Spinach Salad with Strained Yogurt?
- Chop the spinach. Grate the peeled carrots.
- Take the olive oil and carrots in the pan and saute them on medium heat until the carrots are soft.
- Add the spinach and salt, sauté until the spinach is wilted and turn off the stove.
- In a deep bowl, mix yogurt, crushed garlic and salt.
- Add the spinach mixture into it and mix it and transfer it to the serving plate.
- Heat the walnuts and olive oil in a small saucepan. Add the chili pepper and take it off the stove without burning it.
- Pour over the salad and serve.