LEEK SALAD
Make and share this Leek Salad recipe from Food.com.
Provided by Midwest Maven
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the lemon juice, oil, salt and pepper.
- Toss the dressing with the leeks.
- Chop the tomatoes and cucumber, seeding them if desired, and add to leeks.
- Add the olives and cilantro and toss well.
- Add more salt and pepper if you like and chill for an hour.
Nutrition Facts : Calories 190.1, Fat 12.4, SaturatedFat 1.7, Sodium 147.3, Carbohydrate 20.2, Fiber 3.7, Sugar 6.7, Protein 2.7
TOMATO AND LEEK SALAD RECIPE - (5/5)
Provided by á-8460
Number Of Ingredients 9
Steps:
- Whisk vinegar, salt, pepper, oil, honey and mustard together in a bowl; set aside. Fry bacon until a little crispy; drain on a paper towel. Mix bacon, tomatoes and leek together. Toss in dressing and serve.
BAKED LEEK AND TOMATO
Nice zesty side dish with a little jalapeno added. (I just happened to have yellow and orange tomatoes on hand, it's ok to use all red or all of any colour or any combination.)
Provided by Derf2440
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400F degrees.
- Spray an oven proof gratin dish with veggie spray.
- Cover bottom of dish with half the leek slices and layer half the tomato slices over to cover.
- Sprinkle with salt and pepper to taste.
- Sprinkle half the olive oil over all.
- Make a second layer, ending with the tomato slices, salt and pepper and olive oil.
- Top with Jalapeno and sprinkle with shredded cheddar cheese.
- Bake, uncovered,in 400F oven for 30 minutes.
LEEK SALAD
Provided by Mark Bittman
Categories easy, quick, weekday, salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper. Toss with leeks.
- Core large tomatoes, cut them in half horizontally, and shake out their seeds, squeezing gently. Chop. Peel the cucumber if necessary, cut in two lengthwise, and scoop out seeds with a spoon. Slice thinly.
- Combine all ingredients, and taste and adjust seasoning. Garnish, and serve.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 406 milligrams, Sugar 4 grams
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- In a large skillet, cook the leeks in boiling salted water until tender, 10 to 12 minutes. Drain the leeks in a colander, refresh them under cold running water and drain on paper towels.
- In a medium bowl, combine the tomatoes with the oil and vinegar and toss to coat. Season with salt and pepper and let stand for 10 minutes. Transfer the leeks to a platter and spoon the tomatoes and vinaigrette over the leeks. Serve garnished with parsley sprigs.
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