Title: Winter Vegetable Salad
Categories: Salad
Yield: 8 Servings
| 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.