Spinach Salad with Rhubarb

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Credit: Cynthia Walz, Executive Chef Member, Chef & Child, Chefs Move To Schools Committee
Chef & Child Ingredient of the Month, April 2013

Ingredients

2 cups rhubarb, ¼" sliced
3 tablespoons grape seed oil
1 teaspoon Kosher salt
½ teaspoon cracked black pepper
2 tablespoons honey

Vinaigrette:
¾ cup white balsamic vinegar
2 tablespoons honey
¼ cup Dijon mustard
2 tablespoons each fresh basil, parsley and tarragon
1 clove peeled garlic
2 chopped green onions
1 teaspoon Kosher salt
2 cups canola oil

Salad:
6 cups baby spinach
2 cups shredded romaine lettuce
1 cup red onion, thinly sliced
½ cup toasted, sliced almonds
½ dried currants or raisins
1 cup crumbled blue cheese

Instructions

1. Mix rhubarb, grape seed oil, salt, pepper and honey in bowl.

2. Roast at 450°F for 10 minutes.

For vinaigrette:
1. Place all ingredients except oil in a blender. Blend on medium speed for one minute and add oil in a steady stream until incorporated.

2. Add salt and pepper to taste.

For salad:
1. Divide ingredients equally on plates.

2. Place oven-roasted rhubarb on salads; top with cheese.

3. Serve vinaigrette on side.

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Yield

4 large or 8 small salads

Tags

Chef & Child, Salad

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Association of Nutrition & Foodservice Professionals