Rhubarb Spinach Salad Recipe: A Springtime Delight

Name: Rhubarb Spinach Salad Recipe: A Springtime Delight
Total time: 35 mins
Ingredients: 0.5 pound fresh spinach -- cleaned, stemmed, and dried; 2 large stalks of rhubarb, cut diagonally into thin slices; water to cover; 0.25 cup white sugar; 2 tablespoons sweet red wine vinegar; 6 tablespoons olive oil

This quick and easy salad combines sweet and tangy flavors with slightly wilted spinach for excellent results! I made it with cranberry sugar vinegar, but red wine vinegar would also work well.

Total time35 mins
Prep time20 mins
Cook time15 mins
Yield2 servings, 2

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Servings

Ingredients

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

Instructions

Arrange fresh spinach leaves attractively on a serving platter.
In a skillet, combine rhubarb and sugar with enough water to cover. Gently boil over medium-low heat until the sugar dissolves and the rhubarb is lightly cooked (about 2 minutes). Remove the rhubarb with a slotted spoon and distribute it evenly over the spinach.
Stir the vinegar into the remaining liquid in the skillet, increase heat to medium, and bring to a boil. Reduce heat to medium-low and cook until the liquid reduces to about 3/4 cup (about 10 minutes). Remove from heat, whisk in olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide the warm salad between two plates and serve immediately.

Nutrition

Calories: 496 kcal
Fat Content: 41 g
Fiber Content: 3 g
Sugar Content: 26 g
Sodium Content: 95 mg
Protein Content: 4 g
Carbohydrate Content: 33 g
Saturated Fat Content: 6 g
Unsaturated Fat Content: 0 g