1 leek, roughly chopped (approximately 1 1/2 cups)

2 Roma tomatoes, roughly chopped (approximately 2 cups)

1 teaspoon dried oregano

2 tablespoons olive oil

2 tablespoons sherry vinegar

kosher salt, as desired

freshly ground black pepper, as desired

1 bag prepared store-bought coleslaw – see kitchen note

Method:

1.   In a blender, like Vitamix, add leeks, tomatoes, oregano, olive oil, sherry vinegar, salt, and pepper. Process until smooth adjusting seasoning to taste with additional vinegar, salt, or pepper as desired.

2.   Toss with the prepared coleslaw and enjoy! Note: Save leftover dressing for a quick marinade or other salad greens throughout the next few days.

Kitchen Note:  If you have more some extra time on your hands, simply purchase green and purple cabbage, thinly slice and you have fresh fixings for coleslaw in a matter of minutes.