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Active Time: 25 minutes
Total Time: 50 minutes
Yield: Serves 8
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| If taking salad to a picnic, it is best to prepare it just before leaving. The dressing can be made ahead of time and should be transported in a separate container. Add to salad just before serving. |
RECIPE INGREDIENTS
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DIRECTIONS
FOR SALAD: Steam leeks and asparagus until tender. Refresh under cold water. Arrange leeks, asparagus, beets and cheese in a serving bowl or on a platter.
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FOR DRESSING: Combine oils, vinegars, chives, caraway seeds and garlic. Pour dressing on salad just before serving.
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NOTE: If taking this salad to a picnic, it is best to prepare it just before leaving. The dressing can be made ahead of time and should be transported in a separate container. Add to salad just before serving.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 8
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| Calories: | 197 |
Fat. Total: | 17g |
Carbohydrates, Total: | 10g |
| Cholesterol: | 0mg |
Sodium: | 25mg |
Protein: | 2g |
| Fiber: | 2g |
% Cal. from Fat: | 78% |
Fat, Saturated: | 0g |
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