- Prep time 15 minutes
- Total time 35 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Lemon & Balsamic Vinaigrette:
Salad:
Method
Lemon & Balsamic Vinaigrette In bowl, whisk together oil, lemon zest and juice, vinegar, basil and chives. Season with salt and pepper; set aside.
Salad Preheat barbecue to medium heat (about 350°F); grease grill. Place leeks, cut side down, and broccoli quarters on grill and cook, turning halfway through grilling time, until leeks and broccoli are both softened and grill-marked, 6 to 8 minutes. Transfer to large serving platter; drizzle with half of the reserved Lemon & Balsamic Vinaigrette while vegetables are still hot. Add tomatoes to serving platter; sprinkle with cheese and Candied Walnuts. Drizzle with more vinaigrette.
Candied Walnuts In small saucepan over medium-low heat, heat 1/2 cup walnut halves with 2 tbsp liquid honey, stirring often, until liquid has evaporated and nuts are caramelized, 4 to 5 minutes. Quickly transfer to parchment paper-lined plate; let cool before adding to salad. Makes 1/2 cup.
Nutritional facts Per serving: about
- Calories 415
- Total fat 30 g
- Saturated fat 7 g
- Cholesterol 12 mg
- Sodium 275 mg
- Total carbohydrate 28 g
- Fibre 6 g
- Sugars 16 g
- Protein 9 g
- Iron 2.3 mg
