This is a sweet, tangy salad with slightly wilted spinach. It comes together super fast and easy, with great results! I used a cranberry sugar vinegar that I made, but you could try red wine vinegar, too.
Ingredients
- ½ pound fresh spinach — cleaned, stemmed, and dried
- 2 large stalks of rhubarb, cut diagonally into thin slices
- water to cover
- ¼ cup white sugar
- 2 tablespoons sweet red wine vinegar
- 6 tablespoons olive oil
Directions
Step 1
Arrange the spinach leaves on a platter.
Step 2
Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.
Step 3
Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 496 | |
% Daily Value * | |
Total Fat41g | 53% |
Saturated Fat6g | 29% |
Sodium95mg | 4% |
Total Carbohydrate33g | 12% |
Dietary Fiber3g | 12% |
Total Sugars26g | |
Protein4g | |
Vitamin C36mg | 180% |
Calcium160mg | 12% |
Iron3mg | 19% |
Potassium798mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this