Spring Salad With Rhubarb Vinaigrette
273
- Prep Time15 min
- Total Time20 min
- Makes4 Servings
(Photo: Erik Putz)
Delight your taste buds with a fresh salad, topped with a vinaigrette that adds a sweet-tart kick.
Ingredients
142-g pkg mixed greens
1/2 cup sliced toasted almonds
454-g pkg strawberries, quartered, about 3 cups
RHUBARB VINAIGRETTE
1 cup chopped fresh rhubarb, about 120 g
1/4 cup water
2 tbsp maple syrup
1 tbsp red-wine vinegar
2 tsp Dijon mustard
1/4 cup olive oil
1 tbsp poppy seeds
Instructions
BOIL rhubarb with water in a small saucepan over medium, until rhubarb is tender, about 5 min. Scrape into blender along with maple syrup, vinegar, Dijon and oil. Blend until smooth. Stir in poppy seeds.
TOSS mixed greens with 1/2 cup of dressing (or more to taste), almonds and strawberries in a large bowl until combined.
Nutrition (per serving)
Calories 194, Protein 4g, Carbohydrates 16g, Fat 14g, Fibre 5g, Sodium 35mg.
Excellent source of Vitamin C.
Get more of our best rhubarb recipes.
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