Grilled Pink Rhubarb and Bean Salad with Honey Mustard Vinaigrette

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2003

Ingredients

  • 3 stalks rhubarb
  • 1 cup green bean trimmed
  • 1 cup pole beans trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 2 cups arugula leaves
Vinaigrette:
  • 3 tablespoons liquid honey
  • 2 tablespoons black mustard seeds
  • 2 tablespoons sherry vinegar
  • 2 tablespoons wine vinegar
  • 1 shallots minced

Method

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 facts Per serving: about

  • Sodium 298 mg
  • Protein 3 g
  • Calories 133.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 21 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Grilled Pink Rhubarb and Bean Salad with Honey Mustard Vinaigrette

Login