Leek and Red Pepper Salad


  • salt and freshly ground black pepper to taste
  • pinch dry mustard
  • 3 Tbsp. olive oil or corn oil
  • 1 Tbsp. wine vinegar
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  • 1 lb. leeks, washed, trimmed, and sliced
  • 1/2 red pepper, washed seeded and sliced into rings.


Make a French dressing by combining salt, pepper, mustard, oil and vinegar in a screw-topped jar. Shake well.

Blanch leeks in boiling salted water for 5 minutes. Drain and allow to cool.

Arrange leeks on a serving platter and top with rings of red pepper. Spoon French dressing over.

Serve with roast beef or chicken and a baked potato.

By Raymonde from North Bay, Ontario


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