Wilted Spinach-Leek Salad

• 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

eggs, olive oil, mushrooms, leeks, tomatoes, chickpeas, tarragon vinegar, salt, black pepper

Taken from recipeland.com/recipe/v/wilted-spinach-leek-salad-51105 (may not work)