SPINACH SALAD WITH RHUBARB DRESSING
Spinach salad is excellent with this tangy topping, which really perks it up. A friend shared a similar salad dressing recipe with me and I modified it a bit. The rhubarb adds rosy color and mouthwatering flavor.-Twila Mitchell, Lindsborg, Kansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, combine rhubarb, sugar and vinegar; cook over medium heat until the rhubarb is tender, about 6 minutes. Drain, reserving about 6 tablespoons juice; discard pulp. , Pour juice into a jar with tight-fitting lid; add oil, onion, Worcestershire sauce and salt. Shake well. Refrigerate for at least 1 hour. , Just before serving, combine salad ingredients in a large bowl. Add the dressing and toss to coat.
Nutrition Facts : Calories 423 calories, Fat 35g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 454mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 8g protein.
RHUBARB SPINACH SALAD
This is a sweet, tangy salad with slightly wilted spinach. It comes together super fast and easy, with great results! I used a cranberry sugar vinegar that I made, but you could try red wine vinegar, too.
Provided by Chef Matt
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Arrange the spinach leaves on a platter.
- Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.
- Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.
Nutrition Facts : Calories 495.9 calories, Carbohydrate 32.5 g, Fat 41 g, Fiber 3.4 g, Protein 3.7 g, SaturatedFat 5.7 g, Sodium 95.2 mg, Sugar 26 g
RHUBARB SPINACH SALAD RECIPE
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.
Provided by Ivan Jennings
Categories Salad
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Arrange the spinach leaves on a platter.
- Place the rhubarb in a skillet with enough water to cover by 1 inch, then add the sugar.
- 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.
- Remove the rhubarb with a slotted spoon, then distribute it over the spinach.
- Stir the vinegar into the liquid left in the skillet, then raise the heat to medium, and bring to a boil.
- Return the heat to medium-low, then cook for 10 minutes until the liquid has reduced to about ¾ cup.
- Remove from the heat, then whisk in the olive oil.
- Pour the hot dressing over the spinach and rhubarb to wilt the lettuce.
- Divide the salad between 2 plates, serve warm, and enjoy!
Nutrition Facts : Carbohydrate 32.05g, Fat 41.07g, Fiber 3.64g, Protein 3.82g, SaturatedFat 5.70g, ServingSize 2.00, Sodium 94.39mg, Sugar 0.00, UnsaturatedFat 29.59g
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