Leek and Red Pepper Salad

Ingredients:

• salt and freshly ground black pepper to taste
• pinch dry mustard
• 3 Tbsp. olive oil or corn oil
• 1 Tbsp. wine vinegar
• 1 lb. leeks, washed, trimmed, and sliced
• 1/2 red pepper, washed seeded and sliced into rings.

Directions:

Make a French dressing by combining salt, pepper, mustard, oil and vinegar in a screw-topped jar. Shake well.

Blanch leeks in boiling salted water for 5 minutes. Drain and allow to cool.

Arrange leeks on a serving platter and top with rings of red pepper. Spoon French dressing over.

Serve with roast beef or chicken and a baked potato.

By Raymonde from North Bay, Ontario