Grilled Pink Rhubarb and Bean Salad with Honey Mustard Vinaigrette
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Rhubarb, a true sign of spring, is a popular ingredient for dessert, but here it stars in a salad. Serves this with chicken, roasted duck breast or grilled tuna.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 133 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 21 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 298 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 11% |
| vit A | 9% |
| vit C | 17% |
| folate | 19% |
Suggested Recipes
-
3 stalks pink rhubarb
1 cup (250 mL) green beans or pole beans, trimmed
1 tbsp (15 mL) extra-virgin olive oil
1/2 tsp (2 mL) salt
2 cups (500 mL) arugula leaves
Vinaigrette:
3 tbsp (50 mL) liquid honey
2 tbsp (25 mL) black mustard seeds
2 tbsp (25 mL) sherry vinegar or wine vinegar
1 shallot, minced
Preparation:
In large bowl, toss together rhubarb stalks, green beans, oil and salt. Place on greased grill or in grill basket over medium-high heat; close lid and grill, turning once, until tender-crisp and slightly charred, about 10 minutes. Let cool; cut into 1-inch (2.5 cm) pieces. Set aside.
Vinaigrette: In large bowl, whisk together honey, mustard seeds, vinegar and shallot. Add rhubarb, green beans and arugula; toss gently to combine.
Vinaigrette: In large bowl, whisk together honey, mustard seeds, vinegar and shallot. Add rhubarb, green beans and arugula; toss gently to combine.
Source
Canadian Living Magazine: May 2003
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