Rhubarb and Citrus Salad with Black Pepper Vinaigrette

·         2 tbsp. honey
·         2 tbsp. white wine vinegar
·         3 stalks rhubarb, trimmed and cut into 1-in. pieces
·         1/4 c. olive oil
·         Kosher salt and pepper
·         2 Cara Cara oranges
·         3 oz. baby spinach (about 4 c.)
·         2 bunches watercress, thick stems removed
·         1/4 c. toasted pistachios, chopped
·         1 oz. ricotta salata, shaved

1.      In small bowl, whisk together honey and vinegar. Add rhubarb and toss to coat. Let stand at least 5 minutes and up to 10 minutes, then add olive oil, 1/2 teaspoons salt and 2 teaspoons coarsely ground pepper.
2.     Meanwhile, cut away peel and white pith from oranges, then thinly slice.
3.     In large bowl, toss spinach and watercress; fold in orange slices and divide among plates. Spoon rhubarb and dressing over each salad and top with pistachios and ricotta salata.
Per serving: 280 calories, 19.5 g fat (3.5 g saturated), 5 g protein, 380 mg sodium, 25 g carbohydrate, 4 g fiber

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