Meal components: protein + veggie
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Ingredients
- 4 cups leeks lower half of each stem chopped into 2” strips (do not use coarse tops)
- 2 tbsp shallots minced
- 2 tbsp dijon mustard
- 1 tbsp red wine vinegar
- 1 tsp balsamic vinegar
- 1/2 tsp black pepper
- 1 tbsp parsley chopped
- 1 1/2 tsp caraway seeds
- 7 oz fat free cottage cheese
Ingredients
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Instructions
- To prep leeks: Cut off the leafy tops and bottom. Slice the leeks down the center lengthwise, then wash any sand out. Slice.
- In a saucepan bring some water to boil, and simmer the leeks in the pan until easily pierced with a fork, about 5 minutes or so.
- Strain and place on a towel to dry. Let cool for 10 minutes in the fridge.
- In a small bowl, whisk together mustard, vinegars, pepper and caraway seeds.
- Place chilled leeks in a large bowl and gently toss with the dressing.
- Divide between two plates and top with cottage cheese and parsley.
Recipe Notes
- You can mix the cottage cheese into the dressing and then toss with the leeks for a creamier, more blended dish. - Grind half of the caraway seeds if you’d like to release some of their flavor and make it uniform throughout the recipe.
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