Santa Fe Spinach Quesadillas and Spinach Salad Ingredients: 1 lb Chopped frozen spinach, thawed and drained 1 Tbsp. Margarine 1/2 C. diced White Onions 1 (4 oz.) can drained Mushrooms 2 C. Cold Sour Cream Sauce(see below) 1 tsp. Granulated Sugar 1/2 tsp. Salt 1/2 tsp. Black pepper Sour Cream Sauce : 1/2 C. Flour 1/4 C. Olive oil 1/4 tsp. White Pepper 1/2 Tbsp. Chicken base 1/2 Tbsp. Granulated Garlic 1 Tbsp. Finely chopped Cilantro 2 1/2 C. Water 1 C. Sour Cream Directions: Place oil and flour in a saucepan and cook over medium heat, stirring constantly with a wire whisk, approximately 1 to 2 minutes. Add all spices and water. Remove from heat and add sour cream. Spinach Salad: 2 C. Italian dressing 1/2 C. Balsamic vinegar 1/4 C. Red wine vinegar 1 Tbsp. Dried basil 1 C. Salsa Combine above and let sit for 30 minutes. ADD: 2 Sliced tomatoes 2 Sliced red onion rings 2 oz Sliced mushrooms 3 oz Feta cheese, crumbled Place in a bowl, toss and serve Preparation: Quesadillas Directions: Place the margarine in a sauté pan. Add onions and mushrooms. Sauté 3 to 5 minutes. Add garlic, salt and pepper and mix well. Add the spinach and mix. Add the sour cream sauce and mix well. Spread on one tortilla and then top with another. Grill both sides and serve.