Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Fresh Kale |
| 4 mediums | Leeks (About 1 Lb.) |
| ½ pounds | Carrots, Diagonally |
| \N \N | 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.