Leek Salad

• 8 medium leeks, sliced 1/2 inch thick (2 1/2 cups)
• 2 medium tomatoes
• 1 hard-boiled egg, chopped
• 1/3 cup salad oil or 1/3 cup olive oil
• 1/3 cup cider vinegar
• 1 tablespoon parsley, snipped
• 2 teaspoons sugar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried tarragon, crushed
• 1/8 teaspoon black pepper

1. Soak the leeks to remove all dirt before slicing. Slice the white and light green portions of the leeks. In a covered saucepan, cook the leeks in a small amount of boiling salted water for 5 minutes or until crisp-tender. Drain and cool.
2. Cut tomatoes into thin wedges.
3. Combine the leeks, tomato wedges, and chopped hard-boiled egg.
4. For the dressing, combine the remaining ingredients in a jar. Cover and shake to mix well.
5. Pour the mixture over the salad. Toss gently to coat. Cover and chill for 1 hour, stirring occasionally. Drain the salad before serving.

leeks, tomatoes, egg, salad oil, cider vinegar, parsley, sugar, worcestershire sauce, garlic salt, tarragon, black pepper

Taken from www.food.com/recipe/leek-salad-482718 (may not work)