Spinach Salad with Rhubarb Dress­ing

Country Woman - - LET’S EAT - —TWILA MITCHELL LINDSBORG, KS

Spinach salad is ex­cel­lent with this tangy top­ping, which re­ally perks it up. A friend shared a sim­i­lar salad dress­ing recipe and I mod­i­fied it a bit. The rhubarb adds rosy color and mouth­wa­ter­ing fla­vor. PREP: 20 MIN. + CHILL­ING MAKES: 6 SERV­INGS

2 cups chopped fresh or frozen rhubarb

1/2 cup sugar

1/4 cup white vine­gar

3/4 cup veg­etable oil

3 Tbsp. grated onion

11/2 tsp. Worces­ter­shire sauce 1/2 tsp. 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

1. In a saucepan, com­bine the rhubarb, sugar and vine­gar; cook over medium heat un­til the rhubarb is ten­der, about 6 min­utes. Drain, re­serv­ing about 6 Tbsp. juice; dis­card pulp.

2. Pour juice into a jar with tight-fit­ting lid; add oil, onion, Worces­ter­shire sauce and salt. Shake well. Re­frig­er­ate for at least 1 hour.

3. Just be­fore serv­ing, com­bine salad in­gre­di­ents in a large bowl. Add the dress­ing and toss to coat. NOTE If us­ing frozen rhubarb, mea­sure rhubarb while still frozen, then thaw com­pletely. Drain in a colan­der, but do not press liq­uid out. PER 1 CUP 423 cal., 35g fat (7g sat. fat), 49mg chol., 454mg sod., 21g carb. (18g sug­ars, 2g fiber), 8g pro.

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