Crudités Salad

27 Reviews
82% would make this recipe again

Tomato, carrot, mushroom, and leek salad.

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


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] 0.2 g
ground pepper to taste [optional]
8 button (white) mushrooms, thinly sliced 110 g
2 tomatoes, sliced 240 g
2 carrots, shredded 200 g


  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.


Leeks may be cooked 2-3 days in advance.

Nutrition Facts Table

per 1 serving (210 g)


% Daily Value




23 g

36 %

Saturated 3.1 g
+ Trans 0 g

16 %


0 mg


60 mg

2 %


18 g

6 %


4 g

15 %


7 g

Net Carbs

14 g


3 g

Vitamin A

93 %

Vitamin C

35 %


6 %


14 %


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  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 2 ½
Fats 4 ½

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

My Notes

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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

Top Reviews

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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.

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