Title: Wilted Spinach-Leek Salad
Categories: Beans/legum, Bobbie not , Leeks, Mushrooms, Salads
Yield: 4 servings

1 Egg
6 c Fresh spinach; loosely
-packed, torn
2 tb Olive oil
3 Whole fresh mushrooms;
-sliced
2 Leeks; green part sliced,
-white part chopped
2 Tomatoes; each in thin
-wedges
15 oz Can garbanzo beans;
-drained/rinsed
1/4 c Tarragon vinegar
1/4 ts Salt
1/4 ts Pepper

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 ( 2 1/4 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, 1/2 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 on Feb 05,
1999, converted by MM_Buster v2.0l.