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 caloriescarbohydrate: 32.5 gcholesterol: : -fat: 41 gfiber: 3.4 gprotein: 3.7 gsaturatedFat: 5.7 gservingSize: -sodium: 95.2 mgsugar: 26 gtransFat: : -unsaturatedFat: : -
Directions Rhubarb Spinach Salad
Directions
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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.