Print This Recipe
Roasted Rhubarb and Berry Green Salad
Servings: Serves 4
Cook Time: 15 minutes
Prep Time: 10 minutes
1 1/2 cups Fresh rhubarb, cut, 1" chucks ( about 2 stalks)
2 tablespoons Inspirations Red Raspberry fruit syrup
1/4 cup Pine nuts
2 tablespoons Inspirations Wild Maine Blueberry vinaigrette
1 tablespoon Inspirations Crushed Black Pepper Dipping oil
1/8 teaspoon Inspirations Salish Alder Smoked Fine salt
1 tablespoon rice vinegar
1 ( 5 oz.) pkg Nature's Place Organic Herb mixed salad greens
2 tablespoons Nature's Place Blueberry Infused dried cranberries
1 cup jicama, cut matchstick style
2 oz Goat cheese, crumbled
1. Preheat oven to 350 degrees. Line a baking sheet with foil and spray with vegetable cooking spray.
2. In a medium bowl, toss rhubarb with raspberry syrup and spread on preparedbaking sheet. Roast the rhubarb until just tender, about 10 to 12 minutes. Place pan on a rack and cool rhubarb to room temperature, about 5 to 10 minutes.
3. While rhubarb cooks, heat pine nuts in a medium skillet over medium-low heatuntil they begin to smell toasted and brown slightly, about 3 to 5 minutes.Watch carefully to avoid scorching. Transfer to a plate and cool to roomtemperature.
4. In a jar with a tight-fitting lid, combine blueberry vinaigrette, dipping oil, salt, and vinegar. Shake well to combine.
5. In a large bowl, toss greens with half the dressing.
6. To serve, divide salad among 4 plates. Top greens with cooled rhubarb, pine nuts, cranberries, jicama, and goat cheese. Drizzle with remaining dressing and serve immediately.
Source: Hannaford fresh Magazine, March - April 2012
* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Calories||210 kcal (10%)|
|Calories from Fat||135 kcal (0%)|
|Total Fat||15 g (23%)|
|Saturated Fat||4 g (17%)|
|Cholesterol||10 mg (3%)|
|Sodium||120 mg (5%)|
|Total Carbohydrates||17 g (5%)|
|Dietary Fiber||4 g (16%)|
|Protein||5 g (8%)|