Rhubarb Spinach Salad Food

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SPINACH SALAD WITH RHUBARB DRESSING



Spinach Salad with Rhubarb Dressing image

Spinach salad is excellent with this tangy topping, which really perks it up. A friend shared a similar salad dressing recipe with me and I modified it a bit. The rhubarb adds rosy color and mouthwatering flavor.-Twila Mitchell, Lindsborg, Kansas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

2 cups chopped fresh or frozen rhubarb
1/2 cup sugar
1/4 cup white vinegar
3/4 cup vegetable oil
3 tablespoons grated onion
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
SALAD:
6 cups torn fresh spinach
6 bacon strips, cooked and crumbled
1/2 cup bean sprouts
1/2 cup shredded cheddar cheese
1 to 2 hard-boiled large eggs, chopped

Steps:

  • In a saucepan, combine rhubarb, sugar and vinegar; cook over medium heat until the rhubarb is tender, about 6 minutes. Drain, reserving about 6 tablespoons juice; discard pulp. , Pour juice into a jar with tight-fitting lid; add oil, onion, Worcestershire sauce and salt. Shake well. Refrigerate for at least 1 hour. , Just before serving, combine salad ingredients in a large bowl. Add the dressing and toss to coat.

Nutrition Facts : Calories 423 calories, Fat 35g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 454mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 8g protein.

REFRESHING RHUBARB SALAD



Refreshing Rhubarb Salad image

Nearly everyone I know has rhubarb in their garden, so it is indeed plentiful each spring. I've had this recipe in my scrapbook for years and serve it often at potlucks.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12-14 servings.

Number Of Ingredients 8

4 cups diced fresh or frozen rhubarb
1-1/2 cups water
1/2 cup sugar
1 package (6 ounces) strawberry gelatin
1 cup orange juice
1 teaspoon grated orange zest
1 cup sliced fresh strawberries
Mayonnaise, fresh mint and additional strawberries, optional

Steps:

  • In a saucepan over medium heat, bring the rhubarb, water and sugar to a boil. Cook, uncovered, until rhubarb is tender, about 6-8 minutes. Remove from the heat; stir in gelatin until dissolved. Stir in the orange juice and zest. , Chill until mixture begins to thicken. Fold in strawberries. Pour into a 2-qt. bowl; chill until set. If desired, garnish with a dollop of mayonnaise, mint and strawberries.

Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

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