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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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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. Ingredients:
1/2 pound fresh spinach -- cleaned, stemmed, and dried |
2 large stalks of rhubarb, cut diagonally into thin slices |
water to cover |
1/4 cup white sugar |
2 tablespoons sweet red wine vinegar |
6 tablespoons olive oil |
Directions:
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.
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