Spinach Salad with Rhubarb Dressing

Total Time Prep: 20 min. + chilling
Yield 6 servings
Contest Winner
Test Kitchen Approved
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

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-boiled large eggs, chopped

Directions

  1. 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.
  2. Pour juice into a jar with tight-fitting lid; add oil, onion, Worcestershire sauce and salt. Shake well. Refrigerate for at least 1 hour.
  3. Just before serving, combine salad ingredients in a large bowl. Add the dressing and toss to coat.

Nutrition Facts

1 cup: 423 calories, 35g fat (7g saturated fat), 49mg cholesterol, 454mg sodium, 21g carbohydrate (18g sugars, 2g fiber), 8g protein.

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
Recipe Creator

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