Winter vegetable salad

Yield: 8 servings

Measure Ingredient
½ pounds Fresh Kale
4 mediums Leeks (About 1 Lb.)
½ pounds Carrots, Diagonally
Sliced
⅓ cup Thinly Sliced Green Onion
½ cup Plain Low Fat Yogurt
2 cloves Garlic Minced
½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Red Wine Vinegar

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.

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