How To Make Rhubarb Spinach Salad
Whip up a bowl of light and refreshing spinach salad topped with tasteful rhubarb! It’s served with a tangy dressing for a more flavorful salad.
Serves:
Ingredients
- ½lbfresh spinach,cleaned, stemmed, and dried
- 2large rhubarb,stalks, cut diagonally into thin slices
- water
- ¼cupwhite sugar
- 2tbspsweet red wine vinegar
- 6tbspolive oil
Instructions
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Arrange the spinach leaves on a platter.
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Place the rhubarb in a skillet with enough water to cover by 1 inch, then add the sugar.
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Bring the rhubarb to a gentle boil over medium-low heat, then simmer for 2 minutes until the sugar has dissolved and the rhubarb is lightly cooked.
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Remove the rhubarb with a slotted spoon, then distribute it over the spinach.
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Stir the vinegar into the liquid left in the skillet, then raise the heat to medium, and bring to a boil.
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Return the heat to medium-low, then cook for 10 minutes until the liquid has reduced to about ¾ cup.
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Remove from the heat, then whisk in the olive oil.
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Pour the hot dressing over the spinach and rhubarb to wilt the lettuce.
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Divide the salad between 2 plates, serve warm, and enjoy!
Nutrition
- Calories: 497.07kcal
- Fat: 41.07g
- Saturated Fat: 5.70g
- Monounsaturated Fat: 29.59g
- Polyunsaturated Fat: 4.51g
- Carbohydrates: 32.05g
- Fiber: 3.64g
- Sugar: 26.13g
- Protein: 3.82g
- Sodium: 94.39mg
- Calcium: 168.64mg
- Potassium: 823.08mg
- Iron: 3.52mg
- Vitamin A: 535.02µg
- Vitamin C: 37.04mg
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