Categories: Salads 
      Yield: 8 servings 
  
    1/2 lb Fresh Kale                        1/2 c  Plain Low Fat Yogurt 
      4 md Leeks (About 1 Lb.)                 2 cl Garlic Minced 
    1/2 lb Carrots, Diagonally               1/2 ts Salt 
           Sliced                            1/4 ts Pepper 
    1/3 c  Thinly Sliced Green Onion           2 tb Red Wine Vinegar 
  
  Remove Stems From Kale & Wash; Pat Dry On Paper Towels. Set Aside. Remove 
  Roots, Tough Outer Leaves & Tops From Leeks.  Split Leeks in Half 
  Lengthwise.  Place Leeks in A  Small Dutch Oven & Cook, Covered, in A Small 
  Amount Of Boiling Water About 5 Min. OR Till Tender. Remove With A Slotted 
  Spoon; Cut Leeks Into Julienne Strips & Set Aside. Return Liquid To A Boil; 
  Add Carrots.  Cover & Cook 1 Min; Remove With A Slotted Spoon. Add Kale, 
  Cover & Cook 1 Min. Drain. Line A Serving Platter With Cooked Kale. Arrange 
  Leeks & Carrots in Individual Servings On Top Of Kale. Cover & Chill. 
  Combine Green Onions, Yogurt, Garlic, Salt, Pepper & Vinegar in A Small 
  Bowl.  Stir Well. Cover & Chil.  Serve Yogurt With Salad.