Spinach Salad with Rhubarb Dressing
Spinach salad is excellent with this tangy topping, which really perks it up. The rhubarb adds rosy color and mouthwatering flavor.
Prep time:
Serves: 6
Calories per serving: 365
Ingredients:
Serves: 6
Calories per serving: 365
2 cups chopped fresh or frozen rhubarb
1/2 cup sugar
1/4 cup white vinegar
3/4 cup vegetable oil
3 tablespoons grated onions
1 1/2 teaspoons 1-1/2 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-boiled large 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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.