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Spinach Salad Wraps

Makes: 6 servings

Start to Finish 35 mins

Ingredients

5 tablespoons red wine vinegar
1/4 cup sour cream
2 tablespoons sugar
2 teaspoons snipped fresh parsley
1 teaspoon salt
2 cloves garlic, minced
1/2 teaspoon dry mustard
1 teaspoon olive oil
1 5 ounce package fresh baby spinach (about 5 cups)
6 10 inches flour tortillas
6 slices mozzarella cheese, torn in half
8 ounces fresh mushrooms, sliced
12 slices bacon, crisp cooked and drained
1/2 cup thinly sliced red onion
3 hard-cooked eggs, sliced

Directions

1. For dressing, in a small bowl whisk together vinegar, sour cream, sugar, parsley, salt, garlic, and dry mustard until combined. Whisk in the olive oil; set dressing aside.

2. Divide spinach among flour tortillas. Top with cheese, mushrooms, bacon, red onion, and sliced eggs. Drizzle with dressing.

3. Roll up tortillas. If necessary, secure with toothpicks. If desired, wrap in waxed paper and cut in half to serve.

Nutrition Facts (Spinach Salad Wraps)

Servings Per Recipe 6,
cal. (kcal) 481,
Fat, total (g) 23,
chol. (mg) 150,
sat. fat (g) 10,
carb. (g) 45,
Monosaturated fat (g) 7,
Polyunsaturated fat (g) 2,
fiber (g) 4,
sugar (g) 7,
pro. (g) 23,
vit. A (IU) 1895,
vit. C (mg) 9,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 3,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 24,
Cobalamin (Vit. B12) (�g) 1,
sodium (mg) 1454,
Potassium (mg) 301,
calcium (mg) 353,
iron (mg) 5,
Percent Daily Values are based on a 2,000 calorie diet

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