Grilled Pink Rhubarb and Bean Salad with Honey Mustard Vinaigrette
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This recipe makes 4 servings
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 |
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.
Ingredients
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
- Keywords : Grill/Barbecue; Salad; Rhubarb; Green beans; Honey;
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