1 1/2 qts. (6 c.) tender young spinach leaves
1/2 c. chopped toasted walnuts
Yogurt Dressing (recipe follows)

Remove stems from spinach; rinse, drain and chill. Tear leaves into bite sized pieces. Just before serving, add walnuts and Yogurt Dressing. Toss well. Serve at once. Make 4 servings.

Yogurt Dressing: Combine 1/2 c. plain yogurt, 3 tbsp. red wine vinegar, 2 tbsp. each of oil and honey, 3/4 tsp. salt, 1/2 tsp. each onion powder and mint flakes, crumbled 1/4 tsp. basil, crumbled 1/8 tsp. paprika. Stir together until well blended. Make 7/8 cup dressing.