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
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- 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. , Pour juice into a jar with tight-fitting lid; add oil, onion, Worcestershire 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.
Nutrition Facts : Calories 423 calories, Fat 35g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 454mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 8g protein.
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