Chicory And Leek Salad Recipe

Summary

Preparation Time15 MinDifficulty LevelEasy
Health IndexAverageServings2
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Chicory8 Ounce (225 Gram)
 Leeks2 Medium
 Tomatoes8 Ounce (225 Gram)
 Salt1 Pinch
 Pepper1 Pinch
 Castor sugar1 Pinch
 Dry mustard1⁄2 Teaspoon
 Corn oil5 Tablespoon
 Orange juice2 Tablespoon
 White wine vinegar1 Tablespoon
 Chopped parsley1 Tablespoon

Nutrition Facts

Serving size

Calories 502 Calories from Fat 342

% Daily Value*

Total Fat 39 g59.7%

Saturated Fat 3.2 g16.1%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 228.5 mg9.5%

Total Carbohydrates 38 g12.6%

Dietary Fiber 9.4 g37.8%

Sugars 12.5 g

Protein 6 g12.1%

Vitamin A 221.8% Vitamin C 134.6%

Calcium 24.4% Iron 31.5%

*Based on a 2000 Calorie diet

Directions

1. Remove the outside leaves of the chicory if necessary. Wash and cut into pieces and place in a bowl.
2. Trim off the green foliage from the leeks and discard or use for soup.
3. Wash the leeks thoroughly to remove all grit, especially in the layers.
4. Cut the leeks into thin slices and add to the chicory.
5. Skin, quarter and remove the seeds from the tomatoes; add to the leeks, etc.
6. Place the seasonings in a bowl with the mustard, blend in the oil and gradually whisk in the orange juice and vinegar. Mix well.
7. Toss the vegetables in the dressing.
8. Sprinkle over the chopped parsley just before serving.
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