Recipe - Wilted Spinach-Leek Salad

1 Egg
6 cup Fresh spinach; loosely
packed, torn
2 tablespoon Olive oil
3 Whole fresh mushrooms;
cut or sliced up
2 Leeks; green part cut or sliced up ,
white part chopped
2 Tomatoes; each in thin
wedges
15 ounce Can garbanzo beans;
drained/rinsed
One fourth cup Tarragon vinegar
One fourth teaspoon Salt
One fourth teaspoon Pepper

Place egg in small saucepan; cover with cold water; bring to a boil. Reduce
heat; simmer about 15m inutes. 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 skilet
over MediumHigh heat until hot. Add mushrooms and leeks; cook and stir 34
minutes or until leeks are crisptemder.

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 One fourth cup)