Winter Vegetable Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Fresh Kale,
4 medium: Leeks, About 1 Lb.
1/2 lbs: Carrots, Diagonally
Sliced,
1/3 cup: Thinly Sliced Green Onion,
1/2 cup: Plain Low Fat Yogurt,
2 centiliter: Garlic Minced,
1/2 tsp: Salt,
1/4 tsp: Pepper,
2 tbsp: Red Wine Vinegar,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Salads