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Ingredientes
- 1 x leek, trimmed to 1/4 inch of green part
- 1 x pineapple, peeled and quartered lengthwise
- 1 x Napa cabbage (about 1 lb.), cored
- 1/2 lb carrots, peeled and cut into 1 1/2 inch matchsticks
- 1/4 c. extra virgin olive oil
- 1 tsp salt
Direcciones
- Cut leek in half lengthwise and rinse in a bowl of water, lifting pcs up and down to make sure all grit is removed. Rinse under running water. Drain on paper towels and pat dry. Cut leek into 1 1/2 inch matchsticks. Put them in a large bowl.
- Cut woody core from each quarter of pineapple and throw away. Cut each quarter into matchsticks. Add in to bowl.
- Cut cabbage into thirds crosswise. Finely dice. Add in to bowl.
- Add in carrots, extra virgin olive oil and salt to bowl. Toss and serve at room temperature.
- The salad will keep in a tightly covered container in refrigerator for up to 3 days.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 307g | |
| Calories 583 | |
| Calories from Fat 482 | 83% |
| Total Fat 54.54g | 68% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2467mg | 103% |
| Potassium 698mg | 20% |
| Total Carbs 25.33g | 7% |
| Dietary Fiber 6.3g | 21% |
| Sugars 13.89g | 9% |
| Protein 2.15g | 3% |
