Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 864.93 Kcal (3621 kJ) | ||
| Calories from fat | 398.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.27g | 68% | |
|---|---|---|---|
| Sodium | 44.35mg | 2% | |
| Potassium | 579.28mg | 12% | |
| Total Carbs | 102.58g | 34% | |
| Sugars | 18.61g | 74% | |
| Dietary Fiber | 13.49g | 54% | |
| Protein | 15.25g | 30% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 2.3mg | 13% | |
| Calcium | 110.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 366.07 Kcal (1533 kJ) | ||
| Calories from fat | 168.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.74g | 68% | |
|---|---|---|---|
| Sodium | 18.77mg | 2% | |
| Potassium | 245.17mg | 12% | |
| Total Carbs | 43.42g | 34% | |
| Sugars | 7.88g | 74% | |
| Dietary Fiber | 5.71g | 54% | |
| Protein | 6.45g | 30% | |
| Vitamin C | 1.8mg | 7% | |
| Iron | 1mg | 13% | |
| Calcium | 46.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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