Best 2 Rhubarb Spinach Salad Recipes

**Rhubarb Spinach Salad: A Refreshing Blend of Sweet and Savory Flavors**

Indulge in a culinary delight that combines the unique tartness of rhubarb with the earthy goodness of spinach in this refreshing Rhubarb Spinach Salad. This vibrant dish is a medley of flavors and textures, featuring crisp rhubarb, tender spinach, crunchy walnuts, and tangy goat cheese, all tossed in a zesty dressing. With its vibrant colors and delightful taste, this salad is a perfect accompaniment to any meal or a satisfying light lunch on its own. In this comprehensive guide, you'll find a step-by-step recipe for the Rhubarb Spinach Salad, along with variations and additional recipes to explore, such as a Rhubarb Salad with Strawberries and Feta, a Spinach Salad with Bacon and Warm Vinaigrette, and a Strawberry Spinach Salad with Poppy Seed Dressing. Get ready to tantalize your taste buds with this delightful blend of sweet and savory flavors!

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 tender and young rhubarb stalks. Older stalks tend to be more fibrous and less flavorful.
Wash the rhubarb stalks thoroughly and remove any leaves. Rhubarb leaves are toxic and should not be consumed.
Cut the rhubarb stalks into small pieces. This will help them cook evenly.
Add a little sugar or honey to the rhubarb while cooking. This will help balance out the tartness of the rhubarb.
Cook the rhubarb until it is tender but still holds its shape. Overcooking will make the rhubarb mushy.
Serve the rhubarb salad immediately or chill it for later. Rhubarb salad can be served as a side dish or a main course.

Conclusion:

Rhubarb spinach salad is a delicious and healthy salad that is perfect for spring and summer. The rhubarb adds a unique tartness to the salad, while the spinach provides a boost of nutrients. This salad is also very easy to make and can be tailored to your own personal taste. So next time you're looking for a light and refreshing salad, give rhubarb spinach salad a try!