Winter Vegetable Salad Recipe

Step 1

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 & chill. Serve yogurt with salad.

Things You'll Need

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

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