Tested till perfect Grilled Pink Rhubarb and Bean Salad with Honey Mustard Vinaigrette

Grilled Pink Rhubarb and Bean Salad with Honey Mustard Vinaigrette

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2003

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 3 stalks 3stalkspink rhubarb
  • 1 cup 1cupgreen beangreen beans or pole beans, trimmed
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1/2 tsp 1/2tspsalt
  • 2 cups 2cupsarugula leafarugula leaves


  • 3 tbsp 3tbspliquid honey
  • 2 tbsp 2tbspblack mustard seeds
  • 2 tbsp 2tbspsherry vinegar or wine vinegar
  • 1 1shallotshallots, minced
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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.

Nutritional Information Per serving: about

cal 133 pro 3g total fat 5g sat. fat 1g
carb 21g fibre 3g chol 0mg sodium 298mg

% RDI:

calcium 12 iron 11 vit A 9 vit C 17
folate 19
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