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Leek Salad with Persimmons and Almonds
FOOD AND WINE15Ingredients
45Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 leeks (medium, white and tender green parts only, halved lengthwise)
- 1 1/2 cups chicken stock (or low-sodium broth)
- 1 Tbsp. unsalted butter
- 1 bay leaf
- 1 tsp. thyme leaves
- 1 thyme sprig
- kosher salt
- 1 Tbsp. Dijon mustard
- 1 Tbsp. lemon juice
- 1 Tbsp. cider vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 cup Greek feta (crumbled)
- 2 Fuyu persimmons (ripe, peeled and cut into thin wedges)
- 2 cups baby arugula
- 2 Tbsp. Marcona almonds (crushed)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium560mg23% |
| Potassium400mg11% |
| Protein9g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A40% |
| Vitamin C40% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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