Winter Vegetable Salad
Yield
8 servingsPrep
30 minCook
20 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
kale
fresh |
|
| 4 | each |
leeks
medium, about 1 lb. |
*
|
| ½ | pound |
carrots
diagonally sliced |
|
| ⅓ | cup |
scallions, spring or green onions
thinly sliced |
|
| ½ | cup |
yogurt, low-fat
|
|
| 2 | each |
garlic cloves
minced |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
red wine vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
kale
fresh |
|
| 4 | each |
leeks
medium, about 1 lb. |
*
|
| 226.8 | g |
carrots
diagonally sliced |
|
| 79 | ml |
scallions, spring or green onions
thinly sliced |
|
| 118 | ml |
yogurt, low-fat
|
|
| 2 | each |
garlic cloves
minced |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
red wine vinegar
|
|
Directions
Remove Stems From Kale and Wash; Pat Dry On Paper Towels.
Set Aside. Remove Roots, Tough Outer Leaves and Tops From Leeks. Split Leeks in Half Lengthwise. Place Leeks in A Small Dutch Oven and 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 and Set Aside. Return Liquid To A Boil; Add Carrots. Cover and Cook 1 Min; Remove With A Slotted Spoon. Add Kale, Cover and Cook 1 Min. Drain. Line A Serving Platter With Cooked Kale. Arrange Leeks and Carrots in Individual Servings On Top Of Kale. Cover and Chill. Combine Green Onions, Yogurt, Garlic, Salt, Pepper and Vinegar in A Small Bowl. Stir Well. Cover and Chil. Serve Yogurt With Salad.
