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.