Bulgarian Winter Salad
This colorful salad is artistically served on Romaine lettuce leaves.
2 leeks, the white part only, finely chopped
2 medium carrots, finely grated
¼ cup olive oil
¼ cup apple cider vinegar
A dash of salt and pepper
Romaine lettuce leaves
Combine the chopped leeks and grated carrots. Combine the oil and vinegar and shake or whisk to emulsify; pour over the vegetables and stir to coat. Sprinkle with a little salt and pepper. Equally divide the salad to serve on top of Romaine lettuce leaves.
© Mother Linda's
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