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Spinach Salad with Rhubarb Dressing Recipe

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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

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Spinach Salad with Rhubarb Dressing Recipe

Prep: 20 min. + chilling

Yield: 6-8 Servings

20 20

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

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.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 cup) equals 311 calories, 26 g fat (5 g saturated fat), 38 mg cholesterol, 303 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Spinach Salad with Rhubarb Dressing in Taste of Home April/May 1998, p25

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