Rhubarb Spinach Salad You Have To Try

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Rhubarb Spinach Salad

"This is a candy, tangy salad with slightly wilted spinach. It comes together great fast and clean, with high-quality effects! I used a cranberry sugar vinegar that I made, however you may try pink wine vinegar, too. "

Ingredients :

half of pound fresh spinach -- wiped clean, stemmed, and dried
2 huge stalks of rhubarb, reduce diagonally into thin slices
water to cover
1/4 cup white sugar
2 tablespoons sweet red wine vinegar
6 tablespoons olive oil

Instructions :

Prep : 20M	Cook : 2M	Ready in : 35M

Arrange the spinach leaves on a platter.
Place the rhubarb in a skillet with sufficient water to cover by 1 inch; add the sugar. Bring the rhubarb to a mild boil over medium-low warmth and simmer till the sugar has dissolved and the rhubarb is gently cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.
Stir the vinegar into the liquid left in the skillet, boost heat to medium, and convey to a boil. Return heat to medium-low and prepare dinner till the liquid has decreased to approximately three/four cup, approximately 10 minutes. Remove from the warmth, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad among 2 plates; serve heat.

Notes :

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