Kale, Carrot & Leek Salad w/ Yogurt Dressing


Time: 30 Minutes
Yield: 4 Servings
(9 Item Recipe)


1/2 lb Organic kale
1/2 Cup Organic Low Fat Plain Yogurt
4 Medium Organic Leeks
2 Cloves Organic Garlic, minced
1/2 lb Organic Carrots, diagonally
1/4 Teaspoon Sea salt
1/4 Teaspoon Freshly Ground Pepper
1/3 cup Organic Green Onion, thinly sliced
2 Tbsp. Organic Red Wine Vinegar


Take your washed and pat dry kale and remove stems. Set aside.  Next your going to remove the outer leek leaves and tough top.  Split leeks in half lengthwise.  Place leeks in small dutch oven cooking covered in a small amount of boiling water for 5 minutes.  Remove with with slotted spoon.  Take the leeks and cut into julienne strips & set aside.  Return liquid to boil then add the carrots. Cover and cook for 1 minute then remove with slotted spoon.  Add kale, cover and cook 1 minute.  Then drain.  Line serving platter with cooked kale.  Arrange leeks and carrots on top of kale.  Cover & chill.  Combine green onions, yogurt, garlic, salt, pepper & vinegar stirring well.  Cover & chill.  Once chilled serve yogurt with salad.

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