Arugula Salad with Strawberry Rhubarb Vinaigrette
1 C chopped fresh rhubarb 1 1/4 C chopped fresh strawberries 3 large shallots, coarsely chopped 1 T sugar 1/3 C red wine vinegar
Simmer in small non-reactive saucepan until tender, about 10 minutes. Puree, strain into large bowl, and cool.
Whisk in: 3/4 C canola oil 1/4 teaspoon Dijon mustard
1 bunch arugula 12 whole strawberries 4 oz goat cheese
Molded Rhubarb Salad
1 1/2 C. diced rhubarb 1/4 C. sugar Small pinch of salt 1 (3 Oz.) Pkg. strawberry gelatin 1 C. cold water 2 Tbsp. lemon juice 1 C. diced celery
Combine rhubarb, sugar and salt. Place over very low heat. Cover and let come to boiling. Don't stir or add any water. When rhubarb has simmered until tender, remove from heat and add the gelatin. Stir until dissolved, then add cold water and lemon juice. Cool. Then chill until it starts to thicken. Fold in celery. Pour into individual molds and chill until firm. Un-mold on lettuce and garnish with mayonnaise.
Rhubarb And Melon Salad
400 g Rhubarb 1 1/2 dl Granulated sugar 1 1/2 dl White wine 500 g Melon of various kinds 1 x Fresh mint leaves
Cut the rhubarb in 2 cm (about 1 inch) pieces. Put in a sauce pan together with sugar and white wine. Let the rhubarb melt in low heat. Chill. Make melon balls, or cut in pieces. Put the melon and chopped mint leaves into the sauce pan and mix with the rhubarb. Chill for a couple of hours. Put the salad in small bowls and garnish with fresh mint leaves. Serve with Lemon sticks.
Strawberry Rhubarb Salad
3 c. rhubarb, diced 3 3-oz.pkgs strawberry jello 1 c. sugar 3 c. boiling water 2 10-oz. pkgs thawed strawberries, 1 3 -oz. pkg. cream cheese (I use no fat or neufchatel) 1 pkg. Dream whip or other whipped topping
Cook rhubarb and sugar until it becomes sauce. Fix gelatin according to package directions, using a total of 3 c. water. Add rhubarb mixture and strawberries to gelatin mixture and put in a 9x13" pan (glass is best). Chill until firm. Prepare the Dream whip according to package directions, then blends it in to softened cream cheese. Spread over gelatin.
Sweet 'N Sour Rhubarb And Spinach Salad
Lightly cooked slices of rhubarb are spooned atop spinach leaves and veiled with a warm sweet-and-sour dressing.
4 stalks Frieda's Rhubarb, cut diagonally into thin slices 1/4 cup sugar 2 tbsp. red wine vinegar Salt and pepper to taste 16-20 spinach leaves 6 tbsp. vegetable oil
Place the rhubarb in a wide saucepan. Sprinkle on the sugar and add enough water to cover by 1 inch. Place over high heat and bring to a boil. Cook, uncovered, for exactly 2 minutes. Remove from the heat and pour through a large sieve into a bowl. Return the liquid to the pan. Stir in the vinegar, salt and pepper, and place over high heat. Cook, uncovered, until the mixture is reduced to 1/2 cup. Meanwhile, divide the spinach among 4 salad plates. Arrange the rhubarb over the spinach. When the liquid is reduced, remove the pan from the heat and whisk in the oil. Pour over the salads and serve at once.
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