Try this Leeks Vinaigrette with Mediterranean Topping recipe, or contribute your own.
Suggest a better descriptionSource: From high school recipes
Cook leeks in boiling water for about 10 minutes.
Meanwhile, slice tomatoes in half, squeeze out seeds, and chop finely. In bowl, mix tomatoes with olives and prosciutto.
In a separate bowl, combine lemon juice, olive oil, thyme, lemon zest, salt, and pepper.
Remove leeks from boiling water, drain on rack. Arrange leeks on platter, top with tomato mixture, spoon vinaigrette over all.
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Serving Size: 1 Serving (1147g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1259 | ||
Calories from Fat: 752 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 83.6g | 111 % | |
Saturated Fat 22.8g | 114 % | |
Monounsaturated Fat 42.7g | ||
Polyunsanturated Fat 11.3g | ||
Cholesterol 68.3mg | 21 % | |
Sodium 4626.6mg | 160 % | |
Potassium 2091.1mg | 55 % | |
Total Carbohydrate 116.3g | 34 % | |
Dietary Fiber 17.1g | 68 % | |
Sugars, other 99.2g | ||
Protein 21.7g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1259
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