Yay! It's salad season. Our spinach is at the perfect, baby-leaf stage. And our leaf lettuce is still tender and young. Meanwhile, over in the rhubarb patch, the stalks are going gang-busters. Tender green leaves combined with bits of rhubarb make a lovely spring lunch combination. Let's head into the kitchen.
This sweet dressing is delicious on baby spinach or mixed greens, along with some diced cooked chicken, bacon crumbles, sliced boiled eggs and strawberry halves. Lacking the extras, Simple Rhubarb Salad Dressing is our favorite dressing for baby spinach with boiled egg slices.
Simple Rhubarb Salad Dressing
you'll need:
1/2 cup finely chopped fresh rhubarb
1 to 2 shallots minced (or 1 to 2 tablespoons of finely minced onion)
3 tablespoons sugar
2 tablespoons vinegar (bump it up to 3 tablespoons if you like a tangy dressing)
1/8 teaspoon salt
dash black pepper
1/3 cup salad oil
Chop your rhubarb very fine.
Mince shallots (or onion).
In a small stainless saucepan, combine rhubarb, shallots, sugar, vinegar and salt.
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| It will look like this when you first combine everything in a saucepan |
Simmer, with a lid on, for 10 to 12 minutes (until rhubarb is soft).
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| Once cooked, it should look like this |
Whisk in oil. Add black pepper.
This makes 3/4 cup of dressing, and will keep in the fridge for about 10 days.
Toss salad with about a tablespoon of dressing per serving.
There you have it -- our go-to dressing for springtime salads!
Do you have a favorite dressing for spinach salad?
