SPINACH SALAD WITH RHUBARB DRESSING
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- I a saucepan, combine rhubarb, sugar and vinegar; cook over medium heat until the rhubarb is tender, about 6 minutes. Drain, reserve about 6 tablespoons juice; discard pulp. Pour juice into jar with a tight fitting lid; add oil, onion, Worchestershire sauce and salt. Shake well. Refrigerate for at least 1 hour. Just before serving, combine salad ingredients in a large bowl. Add the dressing and toss to coat. Makes 6 to * servings.
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