| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Beans/legum, Bobbie not , Leeks, Mushrooms, Salads | 4 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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