Go Back
Salad with Rhubarb Dressing
Lisa

Salad with Rhubarb Dressing

This Salad with Rhubarb Dressing is a wonderful refreshingly light salad that can be enjoyed anytime of year.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
About one hour of cooling time for the dressing. 1 hour
Total Time 1 hour 30 minutes
Servings: 4 People
Course: Dressing, Plant Based, Salad, vegan
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Salad
  • Greens I used green lettuce with spinach. Use your favorite leafy greens.
  • 1 Small Fennel Bulb About 2 Tbsp.
  • Strawberries Can substitute with berries of your choice. Add as much berries as you like.
Dressing
  • 3 Tbsp Oil I used olive oil in my dressing, use your favorite oil.
  • 1/2 Cup Fresh Rhubarb
  • 2 Tbsp Onion Any onion can be used, I like to use green or shallot for my dressing. Or use 1/2 tsp onion powder. The onion is optional.
  • 1 Tbsp Balsamic Vinegar
  • 3 Tbsp Real Pure Maple Syrup
Toppings-Optional
  • Dried Fruits Dried blueberries, cranberries, or currents can be added.
  • Nuts Cashews, sunflower seeds, or sliced almonds can be added.
  • Chives Dice up fresh chives.

Equipment

  • 1 High speed blender or food processor

Method
 

Preparing the salad
  1. Add the freshly cleaned leafy greens and spinach to your bowls.
  2. Finely Slice the fennel bulb and add to the leafy greens.
  3. After cleaning the hulled strawberries, slice each berry and place on top of the each salad, place into the refrigerator until the dressing has cooled.
Making the dressing
  1. Slice and dice the fresh rhubarb and onion (optional).
  2. In a medium skillet over medium heat, add oil, the rhubarb, and the (optional) onion.
  3. Saute everything until the rhubarb is tender.
  4. Remove from the heat and stir in the balsamic vinegar, maple syrup, and salt.
  5. Let the rhubarb mix cool for about 10 minutes before adding to a high speed blender or food processor.
  6. Pulse until the mixture is smooth.
  7. Pour the mixture into a canning jar, cover, and place into the refrigerator for about 1 hour or until cool.
  8. Once the dressing is cool, drizzle the dressing over the salads.
  9. Top your salad with dried fruit or nuts and serve.