Wilted Spinach-Leek Salad
Spinach and leeks with garbanzo beans, a quick and easy veggie main or side dish
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 6 | cups |
spinach
fresh loosely-packed, torn |
|
| 2 | tablespoons |
olive oil
|
|
| 3 | each |
mushrooms
fresh, sliced |
|
| 2 | each |
leeks
green part sliced,-white part chopped |
*
|
| 2 | each |
tomatoes
each in thin-wedges |
|
| 15 | ounces |
chickpeas (garbanzo beans)
garbanzo beans, canned, drained and rinsed |
|
| ¼ | cups |
tarragon vinegar
|
|
| ¼ | teaspoons |
salt
|
|
| ¼ | teaspoons |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 1.4 | l |
spinach
fresh loosely-packed, torn |
|
| 3E+1 | ml |
olive oil
|
|
| 3 | each |
mushrooms
fresh, sliced |
|
| 2 | each |
leeks
green part sliced,-white part chopped |
*
|
| 2 | each |
tomatoes
each in thin-wedges |
|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
garbanzo beans, canned, drained and rinsed |
|
| 59 | ml |
tarragon vinegar
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
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
