Spinach Salad with Rhubarb Dressing
Spinach salad is excellent with this tangy topping, which really perks it up. A friend shared a similar salad dressing recipe with me and I modified it a bit. The rhubarb adds rosy color and mouthwatering flavor.—Twila Mitchell, Lindsborg, Kansas
Total TimePrep: 20 min. + chilling
- 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
- 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
- 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.
Editor's NoteIf using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts1 cup: 423 calories, 35g fat (7g saturated fat), 49mg cholesterol, 454mg sodium, 21g carbohydrate (18g sugars, 2g fiber), 8g protein.
Originally published as Spinach Salad with Rhubarb Dressing in Taste of Home April/May 1998
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