Spinach Salad Mimosa With Rhubarb And Balsamic Vin... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Spinach salad is my very favorite, and I adore rhubarb - which is a vegetable, and here it proves itself! This recipe can be altered slightly to accomodate vegans and vegetarians. Ingredients:
vinaigrette |
1 teaspoon coarse salt |
1/2 teaspoon freshly ground black pepper |
2 teaspoons dijon mustard |
1/3 cup balsamic vinegar |
2/3 cup olive oil |
salad |
2 cups spinach leaves, washed and spun dry |
1 stalk rhubarb, chopped |
1/2 cup walnuts, chopped |
1 tablespoon chives, minced |
1 kiwi fruit, peeled and chopped |
1 hard-cooked egg yolk, or 2 tablespoons silken tofu with 1 teaspoon grated lemon zest |
Directions:
1. Make Vinaigrette:
2. In a bowl, whisk the salt, pepper, mustard, and balsamic.
3. Slowly whisk in the oil until the dressing emulsifies.
4. Store in a screw-top jar in the refrigerator for up to 1 month.
5. Makes about 1 cup.
6. Make Salad:
7. Toss all salad foods together except egg yolk or tofu and lemon zest.
8. Dress with Balsamic Vinaigrette.
9. Sprinkle egg yolk over dressed salad.
10. VEGANS and VEGETARIANS: Instead of egg yolk, mix silken tofu with lemon zest and sprinkle over dressed salad.
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