| 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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