Leek Salad - cooking recipe

Ingredients

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

Preparation

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.
Cut tomatoes into thin wedges.
Combine the leeks, tomato wedges, and chopped hard-boiled egg.
For the dressing, combine the remaining ingredients in a jar. Cover and shake to mix well.
Pour the mixture over the salad. Toss gently to coat. Cover and chill for 1 hour, stirring occasionally. Drain the salad before serving.