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Steamed Leeks with Raspberry Vinaigrette Directions
712 kilojoules/170 calories per serving 1kg (2lb) leeks Â½ cup chopped fresh dill 1 chilli, seeded and julienned PASPBERRY VINAIGRETTE Â½ cup safflower oil Â½ cup raspberry vinegar Â½ cup water &frac13 cup fresh or thawed frozen raspberries 2 tblspn freshly squeezed lime juice 2 tblspn minced onion 1 tspn sesame oil Dash of Tabasco sauce
1. To make Raspberry Vinaigrette: Combine all the ingredients in a processor, process until smooth. Refrigerate for 1 hour, shake before using.
2. Cut each leek in half, rinse well under cold running water. Place on a steamer rack over billing water. Sprinkle with dill and chilli. Cover pan, cook over billing water for about 10 minutes or until leeks are tender, but still crisp.
3. Cut leeks in half again lengthwise, and then crosswise. Arrange on a salad platter. Drizzle with Raspberry Vinaigrette, serve immediately or allow to stand, covered, at room temperature, for 2 hours.