Leek Salad

1. 1

   Soak the leeks to remove all dirt before slicing. Slice the white and light green portions of the leeks. In a covered saucepan, cook the leeks in a small amount of boiling salted water for 5 minutes or until crisp-tender. Drain and cool.

2. 2

   Cut tomatoes into thin wedges.

3. 3

   Combine the leeks, tomato wedges, and chopped hard-boiled egg.

4. 4

   For the dressing, combine the remaining ingredients in a jar. Cover and shake to mix well.

5. 5

   Pour the mixture over the salad. Toss gently to coat. Cover and chill for 1 hour, stirring occasionally. Drain the salad before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.