Rhubarb Spinach Salad

Rhubarb Spinach Salad

2
Chef Matt 0

"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. "

Ingredients

35 m {{adjustedServings}} servings 496 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 41 g
  • 63%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

2
  1. 3 Ratings

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Well, the first time I made this recipe it didn’t turn out that well. I liked the idea of it so much though, that I decided to try again, with some tweaks. The first time I used ¾ cup rhubarb ...

This salad sounded a bit bizzaar, but since I had an abundance of spinach and rhubard, I tried it. Wow, it was great-even the hubby said I could make this one again!!!