Rhubarb Salad with Strawberries, Radish and Pistachios
Created by Kchurchill5 on April 29, 2013
- Servings: 4
- Prep Time: 5m
- Cook Time: 5m
- Recipe #9324
Ingredients
- SALAD
- 4 to 6 cups baby spinach
- 2 small rhubarb stalks, thin sliced
- 1 cup strawberries, stems removed and sliced
- 7 small radishes, thin sliced
- 1 small celery stalk, thin sliced (make sure include the leaves)
- 1/4 cup pistachios, toasted and chopped
- 1/4 cup fresh mint leaves, torn
- DRESSING
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 small garlic clove, grated
- Sea salt or kosher salt to taste
- Fresh ground pepper
How to Make
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Step 1: Pistachios ... Add the pistachios to a dry saute pan and bring to medium high heat. Cook 3-3 minutes, stirring often, until you begin to smell the nuts. Then - they are done. Remove from the heat, cool, and chop. Keep an eye on them, they don't take long.
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Step 2: Dressing ... Add the olive oil, vinegar, garlic, salt, and pepper, to a small cup or bowl and whisk to combine. Make sure to check if any additional salt and pepper is needed. Set to the side, until ready to use.
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Step 3: Salad ... Add the rhubarb, strawberries, radishes, celery (and celery leaves), spinach, and mint leaves to the bowl; along with 1/2 of the dressing, and toss to combine. I like my salad lightly dressed; but, dress yours accordingly to how you like it. You can always add more dressing. Don't forget to garnish with the pistachios.
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Step 4: Serve and ENJOY! ... Serve as is in a bowl family style; or, plate individually. It is a nice summer salad; and, it goes great with just about anything.
Nutritional Facts
- Serving Size: 1 (369.7 g)
- Calories 683.6
- Total Fat - 12 g
- Saturated Fat - 1.8 g
- Cholesterol - 2.9 mg
- Sodium - 2255.1 mg
- Total Carbohydrate - 140.4 g
- Dietary Fiber - 5.1 g
- Sugars - 115.6 g
- Protein - 4.4 g
- Calcium - 50.9 mg
- Iron - 1.3 mg
- Vitamin C - 14.1 mg
- Thiamin - 0.1 mg