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Tomato, carrot, mushroom, and leek salad.
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 |
Leeks may be cooked 2-3 days in advance.
per 1 serving (210 g)
Amount % Daily Value |
Calories 280 |
Fat 23 g 36 % |
Saturated
3.1 g
16 % |
Cholesterol 0 mg |
Sodium 60 mg 2 % |
Carbohydrate 18 g 6 % |
Fibre 4 g 15 % |
Sugars 7 g |
Net Carbs 14 g |
Protein 3 g |
Vitamin A 93 % |
Vitamin C 35 % |
Calcium 6 % |
Iron 14 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 2 ½ |
Fats | 4 ½ |
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.