Ingredients35 m servings 496 cals
- Arrange the spinach leaves on a platter.
- 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.
- 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.
Per Serving: 496 calories; 41 g fat; 32.5 g carbohydrates; 3.7 g protein; 0 mg cholesterol; 95 mg sodium. Full nutrition
ReviewsRead all reviews 4
Well, the first time I made this recipe it didn’t turn out that well. I liked the idea of it so much though, that I decided to try again, with some tweaks. The first time I used ¾ cup rhubarb ...
This salad sounded a bit bizzaar, but since I had an abundance of spinach and rhubard, I tried it. Wow, it was great-even the hubby said I could make this one again!!!
What a tasty salad! I followed the advice of another reviewer and cooked 3/4 c rhubarb in 3/4 c water with 1/4 c sugar. After spooning the rhubarb chunks onto the spinach I cooked down the rem...