Winter Vegetable Salad

Serves:

Ingredients:

1/2 lb Fresh Kale
4 md Leeks (About 1 Lb.)
1/2 lb Carrots, Diagonally
Sliced
1/3 c Thinly Sliced Green Onion
1/2 c Plain Low Fat Yogurt
2 cl Garlic Minced
1/2 ts Salt
1/4 ts Pepper
2 tb Red Wine Vinegar

Method:

Remove Stems From Kale & Wash; Pat Dry On Paper Towels.
Set Aside.
Remove Roots, Tough Outer Leaves & Tops From Leeks.
Split Leeks in Half Lengthwise.
Place Leeks in A Small Dutch Oven & Cook, Covered, in A Small Amount Of Boiling Water About 5 Min.
OR Till Tender.
Remove With A Slotted Spoon; Cut Leeks Into Julienne Strips & Set Aside.
Return Liquid To A Boil; Add Carrots.
Cover & Cook 1 Min; Remove With A Slotted Spoon.
Add Kale, Cover & Cook 1 Min.
Drain.
Line A Serving Platter With Cooked Kale.
Arrange Leeks & Carrots in Individual Servings On Top Of Kale.
Cover & Chill.
Combine Green Onions, Yogurt, Garlic, Salt, Pepper & Vinegar in A Small Bowl.
Stir Well.
Cover & Chil.
Serve Yogurt With Salad.