Crudités Salad

27 Reviews
82% would make this recipe again

Tomato, carrot, mushroom, and leek salad.

This recipe is incompatible with your food profile

Preparation : 15 min Cooking : 10 min
280 calories/serving

Ingredients

2 leeks 600 g
3 tbsp Classic Vinaigrette 45 mL
1/4 cup extra virgin olive oil 65 mL
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1 pinch salt [optional]
ground pepper to taste [optional]
8 button (white) mushrooms, thinly sliced 110 g
2 tomatoes, sliced 240 g
2 carrots, shredded 200 g

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 the Classic Vinaigrette, then season with salt and pepper. Blend gently and set aside.
  3. In a small bowl, add the oil, lemon juice, salt and pepper. Beat well, using a fork, until the vinaigrette is emulsified. Set aside.
  4. 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 lemon vinaigrette to the bowls, then toss to combine.
  5. 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 (210 g)

Amount

% Daily Value

Calories

280

Fat

23 g

36 %

Saturated 3.1 g
+ Trans 0 g

16 %

Cholesterol

0 mg

Sodium

60 mg

2 %

Carbohydrate

18 g

6 %

Fibre

4 g

15 %

Sugars

7 g

Net Carbs

14 g

Protein

3 g

Vitamin A

93 %

Vitamin C

35 %

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

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

27 Reviews (26 with rating only) 82% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

Top Reviews

View All Reviews
october 08, 2012 | I would make this recipe again

Having a mustard allergy, I buy my own gluten-free vegan dressing and skip the Classic Vinaigrette. A Balsamic Vinaigrette goes nice with the leeks.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.