Leeks Marinated In Yogurt
|Plain yogurt||125 Milliliter (1/2 Cup)|
|Vinaigrette||125 Milliliter (1/2 Cup)|
|Hard boiled eggs||4 , chopped|
|Assorted julienned vegetables||1 Cup (16 tbs), cooked (Adjust Quantity As Needed)|
|Chopped parsley||30 Milliliter (30 Milliliter)|
– Slice leeks through middle almost to the bottom and wash.
– In a saucepan filled with lightly salted boiling water, cook leeks for 10 minutes. Drain, cut into pieces 4 to 6 in (10 to 15 cm) long, and set aside.
– In a bowl, combine yogurt and vinaigrette, then add leek pieces and marinate overnight.
– Place leeks in a serving dish, sprinkle with chopped eggs, julienned vegetables, and parsley.
Serving size: Complete recipe
Calories 1439 Calories from Fat 417
% Daily Value*
Total Fat 45 g69.4%
Saturated Fat 10.6 g52.8%
Trans Fat 0 g
Cholesterol 983.1 mg327.7%
Sodium 1868.6 mg77.9%
Total Carbohydrates 205 g68.5%
Dietary Fiber 26.5 g106.1%
Sugars 63 g
Protein 56 g112.2%
Vitamin A 520% Vitamin C 304.9%
Calcium 102.1% Iron 156.4%
*Based on a 2000 Calorie diet