Crudités Salad

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0% would make this recipe again

Tomato, carrot, mushroom, and leek salad.

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Ingredients

??? leeks ???
??? Classic Vinaigrette ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? button (white) mushrooms, thinly sliced ???
??? tomatoes, sliced ???
??? carrots, shredded ???

Method

  1. Prepare the leeks: cut off the dark green tops and discard, slice the white and pale-green parts into large chunks, then boil or steam them for about 10 min, until soft. Drain the leeks and let cool a few minutes.
  2. With a serrated knife, cut each chunk of the leeks into rounds about 1 cm thick and transfer them to a bowl. Pour in a quarter of the Classic Vinaigrette, then season with salt and pepper. Blend gently and set aside.
  3. Prepare the other vegetables and place them in 3 different bowls. Thinly slice the mushrooms; slice the tomatoes; peel the carrots, then shred them using a large-holed grater. Portion out the remaining Classic Vinaigrette to the bowls, then toss to combine.
  4. Arrange the dressed vegetables in 4 separate mounds onto individual serving plates. Serve.

Observations

Leeks may be cooked 2-3 days in advance.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

270

Fat

22 g

35 %

Saturated 3 g
+ Trans 0 g

15 %

Cholesterol

0 mg

Sodium

50 mg

2 %

Carbohydrate

17 g

6 %

Fibre

4 g

15 %

Sugars

7 g

Net Carbs

13 g

Protein

3 g

Vitamin A

93 %

Vitamin C

34 %

Calcium

6 %

Iron

14 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Vitamin A, Vitamin E, Vitamin K
Good source of  :
Manganese, Potassium, Selenium, Vitamin B6, Vitamin C
Source of  :
Calcium, Copper, Fibre, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 2 ½
Fats 4 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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