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Rainbow Leek Salad
Ingredients
- 1/3 cup salad oil
- 2 tablespoons cider vinegar
- 1 teaspoon Dijon-style mustard
- 1 teaspoon snipped fresh dill or 1/2 teaspoon dried dillweed
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 1 cup thinly sliced leeks, (white part only) (about 3)
- 1 cup chopped celery
- 1 cup frozen peas, thawed
- 2 oranges, peeled and thinly sliced
- 1 medium red onion, thinly sliced and separated into rings
- 1 tablespoon snipped fresh mint leaves or 1 teaspoon dried mint, crushed
- Lettuce leaves
Directions
1. For dressing, in a small bowl, stir together the salad oil, cider vinegar, mustard, dill, sugar, salt, paprika, and pepper.
2. In a medium bowl, combine leeks, celery, peas, oranges, onion, and mint. Drizzle with dressing; toss.
3. Serve over lettuce leaves. Makes 4 to 6 side-dish servings.
