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Winter Vegetable Salad



  • Prep Time: N/A
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Winter Vegetable Salad

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Remove Stems From Kale & Wash; Pat Dry On Paper Towels. Set Aside. Remove
Roots, Tough Outer Leaves & Tops From Leeks. Split Leeks in Half
Lengthwise. Place Leeks in A Small Dutch Oven & Cook, Covered, in A Small
Amount Of Boiling Water About 5 Min. OR Till Tender. Remove With A Slotted
Spoon; Cut Leeks Into Julienne Strips & Set Aside. Return Liquid To A Boil;
Add Carrots. Cover & Cook 1 Min; Remove With A Slotted Spoon. Add Kale,
Cover & Cook 1 Min. Drain. Line A Serving Platter With Cooked Kale. Arrange
Leeks & Carrots in Individual Servings On Top Of Kale. Cover & Chill.
Combine Green Onions, Yogurt, Garlic, Salt, Pepper & Vinegar in A Small
Bowl. Stir Well. Cover & Chil. Serve Yogurt With Salad.

Ingredients:

1/2 lb Fresh Kale
4 md Leeks (About 1 Lb.)
1/2 lb Carrots, Diagonally
Sliced
1/3 c Thinly Sliced Green Onion
1/2 c Plain Low Fat Yogurt
2 cl Garlic Minced
1/2 ts Salt
1/4 ts Pepper
2 tb Red Wine Vinegar

Serves:

8 Servings
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