Wilted spinach-leek salad

4 servings

Ingredients

Quantity Ingredient
1 Egg
6 cups Fresh spinach; loosely packed, torn
2 tablespoons Olive oil
3 Whole fresh mushrooms; sliced
2 Leeks; green part sliced, white part chopped
2 Tomatoes; each in thin wedges
15 ounces Can garbanzo beans; drained/rinsed
¼ cup Tarragon vinegar
¼ teaspoon Salt
¼ teaspoon Pepper

Directions

Place egg in small saucepan; cover with cold water; bring to a boil. Reduce heat; simmer about 15m inutes. Immediately drain; run cold water over egg to stop cooking. Peel and chop. Place spinach in large bowl; set aside. Heat oil in large nonstick skilet over Medium-High heat until hot. Add mushrooms and leeks; cook and stir 3-4 minutes or until leeks are crisp-temder.

Stir in tomatoes, garbanzo beans, vinegar, salt and pepper; cook until thoroughly heated. Pour mixture over spinach; toss to coat. Sprinkle with chopped egg.

Makes 4 ( 2¼ cup) servings.

Per serving: 270 calories, 11 g fat, 55 mg cholesterol, 390 mg. sodium, 31 g carbohydrate, 9 g fiber, 11 g protein Dietary Exchanges: 1 starch, 3 vegetables, ½ very lean meat, 2 fat Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99 p. 73 Recipe by: Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Feb 05, 1999, converted by MM_Buster v2.0l.

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