red wine vinegar
stalks of rhubarb, cut into 1/4-in.-thick pieces (2 cups)
pickling liquid, (from mixture above)
watermelon radish, thinly sliced
1 1/2 cups
sugar snap peas, trimmed and halved lengthwise
1/2 75-g pkg
pea shoots, (2 cups)
chives, cut into 1-in. pieces
- PICKLE: Bring vinegar, sugar and salt to a simmer in a small pot over medium-high. Cook, stirring until sugar is dissolved, about 1 min. Place rhubarb in a bowl, then pour in vinegar mixture to cover. Let stand at room temperature for 1 hr.
- SALAD: Whisk pickling liquid, Dijon and pepper in a small bowl. Drizzle in oil, whisking constantly.
- COMBINE greens, radish, snap peas, pea shoots and chives in a large bowl. Drizzle with some dressing, tossing gently to lightly coat. Transfer to a platter, then scatter rhubarb and sunflower seeds overtop.
Protein 2 g
Carbohydrates 7 g
Fat 5 g
Fibre 2 g
Sodium 115 mg
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