ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tangy Leek Salad

Yield 4 servings
Select leeks with clean, white bottoms and crisp, fresh-looking green tops. Small to medium leeks, less than 1 1/2 inches in diameter, are the most tender and have a mild, delicate flavor.

Ingredients

  • 6 medium leeks
  • 2 tablespoons red wine vinegar
  • 2 teaspoons olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon capers
  • 1/2 cup diced tomatoes
  • 1 tablespoon chopped fresh basil

Nutrition Information

  • calories 141
  • caloriesfromfat 19 %
  • fat 3.1 g
  • satfat 0.4 g
  • monofat 1.6 g
  • polyfat 0.6 g
  • protein 3.1 g
  • carbohydrate 27.9 g
  • fiber 2.6 g
  • cholesterol 0.0 mg
  • iron 4 mg
  • sodium 372 mg
  • calcium 112 mg

How to Make It

  1. Remove roots, outer leaves, and tops from leeks, leaving 2 inches of each leek. Cut leeks into 2-inch pieces. Steam leeks, covered, 10 minutes or until tender. Rinse leeks under cold water; drain and chill. Combine vinegar, oil, mustard, salt, and pepper in a small bowl; stir with a whisk. Stir in capers. Divide leeks and tomatoes evenly among 4 small bowls. Spoon dressing over vegetables; sprinkle with basil.