Side Pannel
Wilted Spinach-Leek Salad
Ingredients List
- 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
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 ( 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
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
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