Spring salad with rhubarb vinaigrette

Prep 15 min
Total 20 min
Makes 4 Servings

Delight your taste buds with a fresh salad, topped with a vinaigrette that adds a sweet-tart kick.



142-g pkg
1/2 cup
sliced toasted almonds
454-g pkg
strawberries, quartered, about 3 cups


1 cup
chopped fresh rhubarb, about 120 g
1/4 cup
2 tbsp
1 tbsp
red-wine vinegar
2 tsp
Dijon mustard
1/4 cup
1 tbsp


  • 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.


Calories 194
Protein 4 g
Carbohydrates 16 g
Fat 14 g
Fibre 5 g
Sodium 35 mg
Excellent source of Vitamin C

More ways to cook with rhubarb

Issue: May 2014

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Photo credit: Spring salad with rhubarb vinaigrette. Photo, Erik Putz.

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