Spring Salad With Rhubarb Vinaigrette
259
- Prep Time15 mins
- Total Time20 mins
- 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.