| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Salads |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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