Rhubarb Spring Salad
recipe

A refreshing and tangy rhubarb brings the essence of spring to your plate. This salad is a perfect addition to summer gatherings or a delightful pick-me-up for spring days.
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 300 g fresh rhubarb
- 150 g mixed salad greens (e.g., arugula and iceberg lettuce)
- 100 g feta cheese
- 50 g nuts (e.g., walnuts or almonds)
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions:
1. Rinse the rhubarb and cut it into approximately 2 cm pieces.
2. Cook the rhubarb pieces in a small saucepan for about 5 minutes until softened. Drain and let cool.
3. Prepare the dressing by mixing honey, balsamic vinegar, olive oil, salt, and pepper in a bowl.
4. In a large bowl, combine the salad greens, cooled rhubarb, and crumbled feta cheese.
5. Pour the dressing over the salad and gently toss to combine.
6. Top with nuts and serve immediately.
Nutritional Information (per serving):
Calories: 220 kcal
Protein: 6 g
Fat: 15 g
Carbohydrates: 18 g
Fiber: 3 g
Sugars: 5 g

Reviews: 4.11 (1451 reviews) ★★★★★ share