Best 2 Rhubarb Spinach Salad Recipes

Rhubarb spinach salad is a refreshing and tangy dish that combines the tartness of rhubarb with the mild flavor of spinach. It is a great way to add a pop of color and flavor to your meals. Rhubarb spinach salad can be served as a side dish or a main course, and it is also a great way to use up leftover rhubarb. With its unique combination of flavors and textures, rhubarb spinach salad is sure to be a hit at your next gathering. So gather your ingredients and get ready to enjoy this delicious and nutritious salad!

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

RHUBARB SPINACH SALAD

Rhubarb Spinach Salad image

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.

Provided by Chef Matt

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 35m

Yield 2

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 495.9 calories, Carbohydrate 32.5 g, Fat 41 g, Fiber 3.4 g, Protein 3.7 g, SaturatedFat 5.7 g, Sodium 95.2 mg, Sugar 26 g

Tips:

Choose fresh and tender rhubarb stalks for the best flavor and texture.
Wash the rhubarb thoroughly before using it to remove any dirt or pesticides.
Trim the ends of the rhubarb stalks and cut them into small pieces.
If you don't have fresh rhubarb, you can use frozen rhubarb instead. Thaw the rhubarb before using it.
Spinach is a great source of vitamins and minerals, so it's a healthy addition to this salad.
You can use any type of nuts or seeds that you like in this salad. Some popular options include almonds, walnuts, pecans, and sunflower seeds.
Feta cheese adds a salty and tangy flavor to this salad. You can use any type of feta cheese that you like, but I recommend using a creamy feta cheese for the best results.
Balsamic vinegar is a classic dressing for salads, and it pairs perfectly with the sweet and tangy flavors of the rhubarb and spinach.
Serve this salad immediately after making it for the best flavor and texture.

Conclusion:

Rhubarb spinach salad is a delicious and healthy salad that is perfect for spring or summer. It's easy to make and can be tailored to your liking. So next time you're looking for a light and refreshing salad, give this recipe a try.