Salad With Balsamic-Leek Vinaigrette

recipe

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 28
Caloriesfromfat 42 %
Fat 1.3 g
Satfat 0.2 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 1 g
Carbohydrate 3.7 g
Fiber 0.6 g
Iron 0.5 mg
Sodium 43 mg
Calcium 10 mg

Ingredients

8 cups loosely packed torn red leaf lettuce
1 cup thinly sliced leek (about 1 medium)
1/4 cup chopped leek
1/4 cup water
1 1/2 tablespoons balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1/8 teaspoon salt

Preparation

Combine lettuce and leek slices in a large bowl; toss gently, and set aside. Combine chopped leek and next 6 ingredients in a blender, and process until smooth. Pour over lettuce mixture, and toss well.

Marilyn W. Ingram,

Cooking Light

November 1994
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