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
Vinaigrette:
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
- Folate 19.0
- Calcium 12.0
- Vitamin A 9.0
- Vitamin C 17.0
