Spring salad with rhubarb vinaigrette

142

PREP TIME

15 min

TOTAL TIME

20 min

Makes

4 Servings

Spring salad with rhubarb vinaigrette

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.


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.

More ways to cook with rhubarb

Nutrition (per serving)

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