Salads

Roasted Carrot & Leek Salad with Greek Yogurt & Gorgonzola Dressing

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Roasting the leeks makes them silky and tender. Once they are roasted and you separate all the layers, they look almost like pasta. I decided to add rainbow carrots to make the salad pop and add a different texture. I made the Gorgonzola dressing with Greek yogurt to make it a bit lighter.

4
8 medium carrots (I used purple & yellow)

5 medium leeks (not the hard green parts)

4 tablespoons of olive oil

Salt

Handful of pumpkin seeds, pine nuts or any other nuts/seeds that you may like

For the Dressing:

100gr of Gorgonzola

150gr of Greek yogurt

Juice of ½ a lime

½ teaspoon of mustard

Salt

Pepper
Peel and slice the carrots lengthwise. Line a baking tray with aluminum foil. Place the carrots on the prepared baking tray, drizzle 2 tablespoons of olive oil and add some salt. Slice the leeks in half...
See the full directions on my site
Nutritions

Calories
299

Sodium
244mg
10% DV

Fat
13g
21% DV

Protein
4g
9% DV

Carbs
40g
13% DV

Fiber
10g
40% DV
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Cheesesteak Crescent Braid Recipe

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Try a new beef recipe with our Cheesesteak Crescent Braid Recipe. It is packed with cheese, cooked steak, peppers, onions and cooked to perfection.  This is our take on a Philly Cheesesteak Braid and it makes for a great crescent dough recipe. I will often buy them when they are on sale and pull the ...

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