1 10-oz pkg frozen, no salt added spinach
5 green onions with tops, coarsely chopped
1/2 cup watercress, large stems removed
1/4 cup parsley, large stems removed
8 oz plain nonfat yogurt
1 avocado, peeled and chopped
1 1/4 tsp. hot pepper sauce, or to taste
1 purple cabbage

Cook spinach, drain and wring out ALL juice in a clean kitchen towel.
In the work bowl of a food processor fitted with a metal blade, finely chop
spinach, onion, watercress and parsley, or chop with a knife and transfer to
a blender. Process just until blended. Do not over process!
Remove to colander to drain excess liquid. Set aside.
Place remaining ingredients except cabbage in processor or blender
and process until smooth.

In a bowl, combine vegetables and yogurt mixture. Mix to blend well.
Cover and refrigerate at least 2 hours to allow flavors to blend.
Hollow out purple cabbage to use as serving bowl.

Nutrient Analysis Per Tbs.
Calories: 23
Protein 1 gm
Carb 2 gm
Cholesterol 0 mg
Sodium 16 mg
Total fat 1gm
Saturated Fat 0 gm

submitted by Ethel Burdine