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Ingredients
- 2 medium leeks, trimmed, cut in half lengthwise, include 2 – 3 inches of light green
- 1 cup (8oz, 240ml) chicken stock
- 1/2 cup sliced radishes
- 1/3 cup dry-cured Greek olives, chopped
- Vinaigrette:
- 1 tbs Dijon-style mustard
- 2 tbs white Balsamic vinegar
- 2 tbs good olive oil
View Full Recipe at Thyme for Cooking, the Blog
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 116g | |
| Calories 278 | |
| Calories from Fat 239 | 86% |
| Total Fat 27.07g | 34% |
| Saturated Fat 3.75g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 167mg | 5% |
| Total Carbs 7.97g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 5.96g | 4% |
| Protein 0.59g | 1% |
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