Spinach Salad with Rhubarb Dressing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Spinach salad is excellent with this tangy topping. It really perks it up. A friend shared a similar salad dressing recipe with me, which I modified a bit. The rhubarb adds rosy color and mouthwatering flavor.—Twila Mitchell, Lindsborg, Kansas Ingredients:
2 cups chopped fresh or frozen rhubarb |
1/2 cup sugar |
1/4 cup white vinegar |
3/4 cup vegetable oil |
3 tablespoons grated onion |
1-1/2 teaspoons worcestershire sauce |
1/2 teaspoon 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:
1. 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.
2. Pour juice into a jar with tight-fitting lid; add oil, onion, Worcestershire sauce and salt. Shake well. Refrigerate for at least 1 hour.
3. 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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