WILTED SPINACH-LEEK SALAD

1 egg
6 cups fresh spinach, loosely packed, torn
2 tablespoons olive oil
3 whole fresh mushrooms, sliced
2 leeks, green part sliced, white part chopped
2 tomatoes, each in thin wedges
1 (15 ounce) can garbanzo beans, drained, rinsed
1/4 cup tarragon vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

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

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

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

Servings: 4
Source: Pillsbury Fast and Healthy Cooking Magazine, March/April 1999