Description
This is a sweet, tangy salad with slightly wilted spinach. It comes together super fast and easy, with great results! I used a cranberry sugar vinegar that I made, but you could try red wine vinegar, too.
Ingredients
- ½ pound fresh spinach — cleaned, stemmed, and dried
- 2 large stalks of rhubarb, cut diagonally into thin slices
- water to cover
- ¼ cup white sugar
- 2 tablespoons sweet red wine vinegar
- 6 tablespoons olive oil
Instructions
- Arrange the spinach leaves on a platter.
- Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked
- about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.
- Stir the vinegar into the liquid left in the skillet
- raise heat to medium
- and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup
- about 10 minutes. Remove from the heat
- whisk in the olive oil
- and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 2