CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
4 |
Servings |
INGREDIENTS
4 |
|
Leeks, a bunch |
4 |
|
Potatoes |
1 |
|
Red bell pepper |
1 |
|
Lemon, juice |
1/4 |
c |
White vinegar |
1/4 |
c |
Olive oil |
1 |
|
Garlic, minced |
|
|
or pressed |
2 |
t |
Chopped dill |
|
|
Salt and pepper |
|
|
to taste |
INSTRUCTIONS
Wash leeks. Slice bulb and tender green parts into 1/2" pieces. Drop
in boiling water, cook them for about 5 min (no longer or they get
mushy), drain and set aside to cool. Boil the potatoes until tender
but firm, and set aside to cool. Peel and chop into 1 1/2" chunks.
Slice the pepper into thin strips about one inch long. Whisk together
the vinaigrette items. Then combine the leeks, potatoes and red pepper
into a serving bowl. Pour on the vinaigrette, toss, and chill well
before serving. *I usually add 4 tbsp of chopped dill....because I
think it tastes better.....I love dill! Walt MM Teresa Posted to
MM-Recipes Digest V3 #263 Date: Wed, 25 Sep 1996 23:36:59 -0400 From:
Walt Gray <waltgray@mnsinc.com>
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