Salad With Balsamic-Leek Vinaigrette

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 28
  • Calories from fat: 42%
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 1g
  • Carbohydrate: 3.7g
  • Fiber: 0.6g
  • Iron: 0.5mg
  • Sodium: 43mg
  • Calcium: 10mg


  • 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


  1. 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.
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