|First You Take a Leek|
|by Virginia Carroll|
Filled with personal anecdotes and humour, this little cookbook, first published in 1969, contains not only wonderful recipes, such as Potato-Leek...
1 - 10 of 49 for leek salad
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Chop freshly cooked ... juice, finely chopped leeks (use the white ... mesclun or asian salad greens with oil ... sprinkling of paprika may be added for color.
Wash leeks well, trim off ... potatoes, bacon, vinegar, eggs. Salt and pepper to taste. Toss lightly. Serves 6. Serve hot. Great side dish with any meat entree.
Trim the leeks, cutting off ... sauce, according to your preference. Pour about 2/3 cup of this sauce over the leeks and chill very well. Serves 4 to 6.
Trim leeks and wash under ... 15 minutes or until slightly thickened. Cool tomato mixture; pour over leeks. Top with olives and parsley. Makes 6 servings.
Slice leeks in rings. Drain pineapple. Mix all with Miracle Whip. Chill.
Cook leeks until tender; drain. Chill. Mix the remaining ingredients and pour over the leeks. Serves 4 as a side dish.
Cut off tops of leeks. Cut lengthwise, ... and oil. Slice up leeks to any size you want. Stir sauce into leeks. Add salt to taste, if necessary. Serves 4.
In a large bowl or food processor fitted with the metal blade, combine all ingredients except raw vegetables until blended. Refrigerate until ready ...
Season fish with ... Toss the apples, leeks, and potatoes ... Turn the fish and apples over and bake at 300 degrees until fish is done, about 10 minutes.
Cook and drain excess liquid from spinach. Use kitchen scissors to chop the spinach into very small, fine pieces. Mix in all the remaining ...
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