Prep: 10 min. Cook: 5 min.
1 large tomato, chopped
1 small navel orange, peeled, sectioned and chopped
2 tablespoons minced fresh parsley
2 tablespoons sliced Greek olives
1 teaspoon capers, drained
1 teaspoon red wine vinegar
1 teaspoon olive oil
1/2 teaspoon grated orange zest
1/2 teaspoon pepper
6 medium leeks (white portion only), halved lengthwise, cleaned
Crumbled feta cheese
Combine the first 9 ingredients; set aside. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set leeks on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Quick-release pressure.
Transfer leeks to a serving platter. Spoon tomato mixture over top; sprinkle with cheese.
1 serving: 83 calories, 2g fat (0 saturated fat), 0 cholesterol, 77mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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