Good Spring Salad
1 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 egg; chop.
2 Place spinach in large bowl; set aside.
3 Heat oil in large nonstick skillet over medium-high heat until hot. Add mushrooms and leeks; cook and stir 3 to 4 minutes or until leeks are crisp-tender.
4 Stir in tomatoes, garbanzo beans, vinegar, salt and pepper; cook until thoroughly heated. Pour mixture over spinach; toss to coat. Sprinkle with chopped egg.
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 93 | ||
Calories from Fat: 31 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 52.9mg | 16 % | |
Sodium 67.6mg | 2 % | |
Potassium 588.2mg | 15 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 8.9g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 93
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