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