Spring salad with rhubarb vinaigrette.
Photo, Erik Putz.
Delight your taste buds with a fresh salad, topped with a vinaigrette that adds a sweet-tart kick.
, quartered, about 3 cups
, about 120 g
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.