Roasted Rhubarb Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: INGREDIENTS
2 cups 1/2-inch pieces fresh rhubarb
2 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon canola oil
1 tablespoon minced shallot
1/4 teaspoon salt
1/4 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)
1/4 cup golden raisins
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Directions: |
Directions:PREPARATION
Preheat oven to 450°F.
Toss rhubarb with sugar in a medium bowl until well coated; let stand, stirring once or twice, for about 10 minutes. Spread in an even layer on a rimmed baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes.
Meanwhile, whisk vinegar, oil, shallot, salt and pepper in a large bowl. Add greens; toss to coat with the dressing. Divide the greens among 4 plates. Top with the rhubarb, goat cheese (or feta), walnuts and raisins. |
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Number Of
Servings: |
Number Of
Servings:4 servings, about 2 cups each |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: NUTRITION
Per serving: 197 calories; 12 g fat ( 3 g sat , 4 g mono ); 7 mg cholesterol; 21 g carbohydrates; 6 g added sugars; 5 g protein; 3 g fiber; 211 mg sodium; 387 mg potassium.
Nutrition Bonus: Vitamin A (21% daily value), Vitamin C (17% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1 fruit, 1/2 carbohydrate (other), 2 fat
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