Wilted Spinach-Leek Salad

Directions

Place egg in small saucepan; cover with cold water; bring to a boil.

Reduce heat; simmer about 10 minutes.

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 skillet over medium-high heat until hot.

Add mushrooms and leeks; cook and stir 3 to 4 minutes or until leeks are crisp-tender.

Stir in tomatoes, garbanzo beans, vinegar, salt and pepper; cook until thoroughly heated.

Pour mixture over spinach; toss to coat.

Sprinkle with chopped egg.

Per serving: 270 calories, 11 g fat, 55 mg cholesterol, 390 mg. sodium, 31g carbohydrate, 9 g fiber, 11 g protein

Dietary Exchanges: 1 starch, 3 vegetables, ½ very lean meat, 2 fat