This colorful and unusual salad makes use of leeks, such a great choice for the winter table with their high iron content, while tart lemon and sweet red bell peppers add vitamin C. Quick to prepare and filled with flavor.
2 large leeks, trimmed and washed well
1 small red bell pepper
3 tablespoons chopped walnuts
Grated rind and juice of 1 lemon
6 tablespoons mayonnaise
Salt and pepper to taste
1. Finely shred leeks, then blanch in boiling water 2 minutes, drain, and cool.
2. Slice red pepper. Combine with leeks and walnuts in a salad bowl.
3. Mix lemon rind and juice with mayonnaise and toss the salad. Adjust seasonings to taste and serve.
Serves 4 to 6.
Adapted from Traditional Vegetarian Cooking, by David and Kay Canter (Inner Traditions Press, 1991). Copyright (c) 1991 by David and Kay Canter. Reprinted by permission of Inner Traditions Press.
Adapted from Traditional Vegetarian Cooking, by David and Kay Canter (Inner Traditions Press, 1991).