Leek Salad with Walnuts and Parmesan Cheese
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 255.6
- Total Fat: 20.4 g
- Cholesterol: 4.8 mg
- Sodium: 131.8 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.5 g
- Protein: 5.8 g
View full nutritional breakdown of Leek Salad with Walnuts and Parmesan Cheese calories by ingredient
Introduction
Leeks turn sweet and luscious when simmered in salted water and dressed with a simple red wine vinaigrette. Leeks turn sweet and luscious when simmered in salted water and dressed with a simple red wine vinaigrette.Number of Servings: 4
Ingredients
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4 Medium leeks, havled lengthwise
½ C Walnuts
3 T EVOO
3 T Red wine vinegar
3 T Chives, minced
1 Oz. Parmesan cheese, shaved
Salt & Pepper to taste
Directions
1. Preheat oven to 350º. Bring a large saucepan of salted water to a boil. Add the leek halves and simmer over moderately high heat until tender, 10 minutes. Drain the leeks and pat dry.
2. Spread the walnuts in a pie plate and bake for about 8 minutes, until golden brown. Let cool and coarsely chop.
3. In a small bowl, mix the olive oil with the vinegar and season , cut sides up. Drizzle with the vinaigrette and garnish with the walnuts, chives and cheese. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user GFUNQUE.
2. Spread the walnuts in a pie plate and bake for about 8 minutes, until golden brown. Let cool and coarsely chop.
3. In a small bowl, mix the olive oil with the vinegar and season , cut sides up. Drizzle with the vinaigrette and garnish with the walnuts, chives and cheese. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user GFUNQUE.