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Spinach Salad with Rhubarb Dressing

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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    6 servings

Ingredients

  • 2 cups chopped fresh or frozen rhubarb
  • 1/2 cup sugar
  • 1/4 cup white vinegar
  • 3/4 cup vegetable oil
  • 3 tablespoons grated onion
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • SALAD:
  • 6 cups torn fresh spinach
  • 6 bacon strips, cooked and crumbled
  • 1/2 cup bean sprouts
  • 1/2 cup shredded cheddar cheese
  • 1 to 2 hard-boiled large eggs, chopped

Directions

  • 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.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 cup: 423 calories, 35g fat (7g saturated fat), 49mg cholesterol, 454mg sodium, 21g carbohydrate (18g sugars, 2g fiber), 8g protein.

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