Crudités Salad

Crudités Salad

Tomato, carrot, mushroom, and leek salad.

4 servings
Preparation 15 min
Cooking 10 min

280 calories per serving 


Ingredients

2 leeks   600 g
3 tbsp Classic Vinaigrette (Recipe)   45 mL
1/4 cup extra virgin olive oil   65 mL
2 tbsp lemon juice, freshly squeezed   3/4 lemon
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
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.

Remarks

Leeks may be cooked 2-3 days in advance.

Nutrition Facts Table

Nutrition Facts

per 1 serving (230g)

Amount

% DV*

* DV = Daily Value

Calories

280

Fat

23 g

36 %

Saturated 3 g
+ Trans 0 g

16 %

Cholesterol

0 mg

Sodium

60 mg

2 %

Carbohydrate

18 g

6 %

Fibre

4 g

15 %

Sugars

7 g

Protein

3 g

Vitamin A

90 %

Vitamin C

35 %

Calcium

6 %

Iron

15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

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

More info


This recipe is in the following categories: Tomatoes | Vegetables | First courses/Appetizers | Salads | Halal | Kosher | Low Sodium | Vegan | Vegetarian

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