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Leek and Sun-dried Tomato Salad with Mustard Vinaigrette
Source: Salads -- Cooking With Style
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Active Time:  25 Minutes
Total Time:  50 Minutes
Yield:  Serves 6
RECIPE INGREDIENTS
1 1/2 lbs leeks
1 3/4 oz sun-dried tomatoes, finely chopped
Dressing:
1 tablespoon hazelnut oil
3 tablespoons olive oil
2 teaspoons sherry vinegar
2 teaspoons red wine vinegar
1 teaspoon grain mustard
salt and black pepper
Leek and Sun-dried Tomato Salad with Mustard Vinaigrette Recipe at Cooking.com
DIRECTIONS
Remove the leek greens and roots. Halve and wash thoroughly. Steam or poach the leeks gently until tender, 10-15 minutes, according to size.
DRESSING: Combine all of the dressing ingredients in a small bowl. Whisk together thoroughly.
Drain the leeks and arrange on a serving platter. Pour over the dressing while the leeks are still warm and scatter with the sun-dried tomatoes.
Serve at room temperature.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Serves 6
Calories: 172
Sodium: 597mg
Fiber: 3g
Carbohydrates, Total: 21g
Protein: 3g
% Cal. from Fat: 52%
Fat. Total: 10g
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