Rhubarb Spinach Salad

Rhubarb Spinach Salad

Chef Matt

"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. "
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Ingredients

35 m servings 496 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 41 g
  • 63%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Arrange the spinach leaves on a platter.
  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.
  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.

Reviews

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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!!!

I love this recipe, but 6 tablespoons of olive oil must be a misprint. I lightly drizzled oil over the spinach. I have made it with spinach and Swiss chard, both were delicious. Give it a try bu...

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