Rhubarb Spinach Salad recipe

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Ingredients

½ pound fresh spinach -- cleaned, stemmed, and dried
2 large stalks of rhubarb, cut diagonally into thin slices
water to cover
¼ cup white sugar
2 tablespoons sweet red wine vinegar
6 tablespoons olive oil

Nutrition Info

495.9 calories
carbohydrate: 32.5 g
cholesterol: : -
fat: 41 g
fiber: 3.4 g
protein: 3.7 g
saturatedFat: 5.7 g
servingSize: -
sodium: 95.2 mg
sugar: 26 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Arrange the spinach leaves on a platter.

  2. 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.

  3. 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.

Recipe Yield

2 servings

Recipe Note

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.

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