Wilted Spinach-Leek Salad Recipe

Name: Wilted Spinach-Leek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/4 cups tarragon vinegar; 1/4 teaspoons salt; 1/4 teaspoons black pepper

Servings: persons

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
1/4 cups tarragon vinegar
1/4 teaspoons salt
1/4 teaspoons black pepper

1
Place egg in small saucepan; cover with cold water; bring to a boil.
2
Reduce heat; simmer about 10 minutes.
3
Immediately drain; run cold water over egg to stop cooking.
4
Peel and chop.
5
Place spinach in large bowl; set aside.
6
Heat oil in large nonstick skillet over medium-high heat until hot.
7
Add mushrooms and leeks; cook and stir 3 to 4 minutes or until leeks are crisp-tender.
8
Stir in tomatoes, garbanzo beans, vinegar, salt and pepper; cook until thoroughly heated.
9
Pour mixture over spinach; toss to coat.
10
Sprinkle with chopped egg.
11
Per serving: 270 calories, 11 g fat, 55 mg cholesterol, 390 mg. sodium, 31g carbohydrate, 9 g fiber, 11 g protein
12
Dietary Exchanges: 1 starch, 3 vegetables, 1/2 very lean meat, 2 fat

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 each eggs, 6 cups spinach fresh loosely-packed, torn, 2 tablespoons olive oil, 3 each mushrooms fresh, sliced, and more.

Yes, Wilted Spinach-Leek Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Wilted Spinach-Leek Salad

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