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 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.