Spinach Salad with Rhubarb Dressing Recipe

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Ingredients:

Serving

2 cups chopped fresh or frozen rhubarb
1/2 cup sugar
1/4 cup white vinegar
3/4 cup vegetable oil
3 tbsp grated onion
1-1/2 tsp worcestershire sauce
1/2 tsp 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-cooked eggs, chopped

Directions:

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. Yield: 6-8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	654.98 Kcal (2742 kJ)
Calories from fat	488.11 Kcal
		% Daily Value*
Total Fat	54.23g	83%
Cholesterol	121.33mg	40%
Sodium	2152.21mg	90%
Potassium	424.93mg	9%
Total Carbs	16.16g	5%
Sugars	11.12g	44%
Dietary Fiber	1.19g	5%
Protein	28.8g	58%
Vitamin C	3.9mg	7%
Iron	2mg	11%
Calcium	172.6mg	17%

Amount Per 100 g
Calories	314.64 Kcal (1317 kJ)
Calories from fat	234.48 Kcal
		% Daily Value*
Total Fat	26.05g	83%
Cholesterol	58.29mg	40%
Sodium	1033.89mg	90%
Potassium	204.13mg	9%
Total Carbs	7.76g	5%
Sugars	5.34g	44%
Dietary Fiber	0.57g	5%
Protein	13.84g	58%
Vitamin C	1.9mg	7%
Iron	0.9mg	11%
Calcium	82.9mg	17%

* 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.

Tastes

salty
savory
bitter
sweet

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