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Leeks With Tangy Vinaigrette Recipe

Leeks With Tangy Vinaigrette Recipe

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Ingredients:

Serving

1 cup chicken stock
1 bay leaf
1 lb leek, trimmed,cleaned,and halved
1 yellow peppers or 1 red pepper , cut into julienne strips
1 lemon , juice and pulp of
2 tsp olive oil
1/2 tsp dried tarragon
1/2 tsp dried basil
1 clove garlic, minced
fresh ground black pepper

Directions:

Pour stock into a large skillet, add bay leaf, and bring to a simmer.
Add leeks, cover and simmer until tender, about 9 to 10 minutes.
Remove leeks from stock with a slotted spoon and arrange them on a serving platter, along with pepper strips.
In a small bowl, combine lemon juice and pulp, oil, tarragon, basil, garlic, and black pepper and whisk until combined.
Sprinkle over leeks, then serve warm or chilled.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	129.07 Kcal (540 kJ)
Calories from fat	25.82 Kcal
		% Daily Value*
Total Fat	2.87g	4%
Cholesterol	1.8mg	1%
Sodium	109.94mg	5%
Potassium	393.44mg	8%
Total Carbs	22.72g	8%
Sugars	6.18g	25%
Dietary Fiber	3.23g	13%
Protein	4.76g	10%
Vitamin C	107.1mg	179%
Iron	2.5mg	14%
Calcium	82.1mg	8%

Amount Per 100 g
Calories	54.33 Kcal (227 kJ)
Calories from fat	10.87 Kcal
		% Daily Value*
Total Fat	1.21g	4%
Cholesterol	0.76mg	1%
Sodium	46.28mg	5%
Potassium	165.61mg	8%
Total Carbs	9.56g	8%
Sugars	2.6g	25%
Dietary Fiber	1.36g	13%
Protein	2g	10%
Vitamin C	45.1mg	179%
Iron	1.1mg	14%
Calcium	34.5mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.2

Points
3

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
cholesterol free

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