Winter Vegetable Salad

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.