Recipe for Wilted Spinach Leek Salad 
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Yield:
4
Ingredients:
Amount Ingredient
1 x egg
6 cup fresh spinach loosely packed, torn
2 tbl olive oil
3 whl fresh mushrooms sliced
2 x leeks green part sliced white part chopped
2 x tomatoes each in thin wedges
1 x 15 ounce can garbanzo beans drained/rinsed
1/4 cup tarragon vinegar
1/4 tsp salt
Instructions:
Instructions: Place egg in small saucepan; cover with cold water; bring to a boil.

Reduce heat; simmer about 15 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 3-4 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.

Makes 4 ( 2 1/4 cup) servings.

Roberta Banghart

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