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Name: Winter Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 1/2 lb Fresh Kale; 1/3 c Thinly Sliced Green Onion; 2 cl Garlic Minced; 1/4 ts Pepper; Sliced; 1/2 c Plain Low Fat Yogurt; 2 tb Red wine vinegar; 1/2 ts Salt; 4 md Leeks (About 1 Lb.); 1/2 lb Carrots, Diagonally

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INGREDIENTS

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

Servings

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.

NOTES

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Nutrition

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Serving Size: 1 Serving (83g)
Recipe Makes: 8 Servings

Calories: 28
Calories from Fat: 4 (14%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0.8mg		0 %
Sodium 23mg		1 %
Potassium 181.7mg		5 %
Total Carbohydrate 4.7g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 3.9g
Protein 1.9g		3 %
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.

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Calories per serving: 28

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