Grilled Leek and Bean Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Low calorie, high flavor salad! Ingredients:
3 medium leeks |
1 cup canned great northern bean |
1 tablespoon extra virgin olive oil |
1 tablespoon fat-free chicken broth |
1 teaspoon white wine vinegar |
3/4 teaspoon dijon mustard |
1/4 teaspoon table salt |
1/4 teaspoon black pepper |
1 tablespoon parsley, italian, minced |
Directions:
1. Preheat grill to medium-high heat.
2. Trim leeks to yield 4 inches of white bulb; discard green tops. Cut leeks lengthwise in half and rinse them under running water to clean; pat dry. Place leeks, cut-side down on grill, and cook until tender, about 5 to 10 minutes on first side, and 3 to 5 minutes on second side. Remove leeks from heat; trim off stem ends.
3. Slice leeks into 1/2-inch thick pieces and place in a serving bowl; stir in beans. Stir together oil, broth, vinegar, mustard, salt and pepper in a separate bowl; pour over salad. Toss gently but well; garnish with parsley. Yields about 1/2 cup per serving.
4. To grill indoors, coat a grill pan with olive oil-flavored cooking spray. Preheat over medium-high heat and grill leeks until tender, about 10 minutes on the first side and 5 minutes on the second side.
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