Free Recipe Wilted Spinach-Leek Salad
Recipe Type: B Recipes
Recipe Preparation: boil
Cooking Ingredients for Wilted Spinach-Leek Salad Recipe
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
Wilted Spinach-Leek Salad Preparation
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 <bobbi744@acd.net> on Feb 05, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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