Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Roasted Rhubarb and Berry Green Salad

Roasted Rhubarb and Berry Green Salad

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients: Add ingredients to List

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

directions:

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

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
1 1/2 cups Fresh rhubarb, cut, 1" chucks ( about 2  
2 tablespoons Inspirations Red Raspberry fruit syr  
1/4 cup Pine nuts  
2 tablespoons Inspirations Wild Maine Blueberry vi  
1 tablespoon Inspirations Crushed Black Pepper Dip  
1/8 teaspoon Inspirations Salish Alder Smoked Fine  
1 tablespoon rice vinegar  
1 ( 5 oz.) pkg Nature's Place Organic Herb mixed s  
2 tablespoons Nature's Place Blueberry Infused dri  
1 cup jicama, cut matchstick style  
2 oz Goat cheese, crumbled  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
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%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading