This recipe for a Rhubarb Spinach Salad makes an excellent salad with a tangy rhubarb dressing adding zing and rosy red color.
You can use fresh or frozen rhubarb for this salad recipe.
Spinach, bacon, bean sprouts, cheddar cheese and eggs combine to create a healthy vegetable salad with a rosy rhubarb dressing!
I left out the bean sprouts, as I did not have any on hand.
This salad recipe turned out so well, and I had left over rhubarb salad dressing, so I made it again the following day for dinner ... my husband loved it!
FOR THE SALAD
6 cups torn fresh baby spinach leaves
6 bacon strips, cooked and crumbles or purchased "bacon bits"
1/2 cup fresh bean sprouts
1/2 cup grated cheddar cheese or other cheese
2 hard cooked eggs, chopped
FOR THE RHUBARB DRESSING
2 cups chopped fresh or frozen rhubarb
1/2 granulated sugar
1/4 cup vinegar
3/4 cup vegetable oil
3 tbsp. grated onion
1 1/2 tsp. Worcestershire Sauce
1/3 tsp. salt
In a pan, over medium heat, cook the rhubarb, sugar and the vinegar until the rhubarb is tender, about 8 minutes. Stir often to avoid sticking and burning.
Drain the rhubarb mixture, reserving about 7 tbsp. of the juice and discard the pulp.
Transfer the 7 tbsp. of rhubarb juice to a jar or another container with a tight-fitting lid, and add the oil, grated onion, Worcestershire Sauce, and the salt.
Shake well, and then refrigerate the dressing for at least one hour.
Just before serving, combine all other salad ingredients in a large bowl.
Add the rhubarb salad dressing, and toss to coat.
Serve from the large salad bowl, or transfer to 6 - 8 individual salad bowls.
Add cotons, optional.
Serves 6 - 8.
Enjoy this amazing healthy, Rhubarb Spinach Salad!
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