Rhubarb fruit salad
Explore the perfect balance of sweet and tangy flavors with this vibrant Rhubarb Fruit Salad. Enjoy a refreshing symphony of seasonal fruits and delightful textures. Ideal for a light and nutritious meal.
Ingredients:
- 2 cups 1/2-inch pieces fresh rhubarb
- 2 tablespoons sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon canola oil
- 1 tablespoon minced shallot
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 8 cups mixed baby greens
- 1/2 cup crumbled goat cheese or feta
- 1/4 cup chopped walnuts, toasted (see Tip)
- ¼ cup golden raisins
Instructions:
- Heat the oven to 230 °C.
- Mix rhubarb with sugar in a medium bowl until it is completely covered; allow it to sit, stirring occasionally, for approximately 10 minutes. Spread the mixture evenly on a baking sheet with raised edges. Bake until the rhubarb begins to soften, which should take about 5 minutes. Let it cool for around 10 minutes.
- While waiting, combine vinegar, oil, shallot, salt, and pepper in a large bowl. Add the greens and toss them until they are well coated with the dressing. Distribute the greens onto 4 plates. Garnish with the rhubarb, goat cheese (or feta), walnuts, and raisins.
Summary:
- Calories: 709 kcal
- Fat: 2 g
- Protein: 8 g
- Carbs: 165 g
- Potassium: 2390 mg
- Magnesium: 106 mg