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Rhubarb Spinach Salad
April 14, 2017

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 remaining water until it was about 1/4 c, then added 3 T olive oil and 1 T red wine vinegar. I poured all of it over the salad and mixed it up. My kids said it tasted like cotton candy! What a great salad. I can see using this as a base and adding in a variety of other toppings like boiled egg chunks, bacon bits, nuts, etc. So glad I found this recipe.

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