Strawberry Salad with Rhubarb Dressing

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Strawberry-Rhubarb-Salad1

I am so obsessed with rhubarb. When the first shiny stalks appear at the market, I usually buy more than I can carry.

Whenever given the choice between a rich, chocolate dessert and something lemon-y or fruit-y, I always opt for the one that errs on the side of sour. And I like my rhubarb SOUR! Barely sweetened, please.

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Two of my favourite things to make are Ginger Rhubarb Crisp and Strawberry-Rhubarb pudding cake. (Don't worry, neither are bracingly sour - I temper my own tastes to please the masses.)

When I encountered this recipe for a spring salad that pairs fresh strawberries with a tart rhubarb vinaigrette I scrambled to make it as soon as I could. It landed on my book club potluck brunch.

I figured, berries = breakfast, so we're good. The waffles, spinach tarts, hash browns, mimosas and warm cinnamon buns were plenty, so one complained about my bowl of greens. (And yes, I know - I belong to the world's BEST book club.)

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The salad is just greens, toasted almonds and strawberries and the dressing is the loveliest shade of pink, flecked with tiny black poppy seeds.

I only veered from the recipe as written in the amount of maple syrup - since it was breakfast food, I added another splash of maple syrup. And I added a pinch of salt, too.

What are you making with rhubarb these days?

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This recipe is from chatelaine magazine, and I didn't change anything - so sharing their link rather than writing out their whole recipe!

  • Cook Time
  • Prep Time
  • 4-6Servings

Ingredients

For Rhubarb Dressing:

  • 1 cup fresh rhubarb, chopped
  • 1/4 cup water
  • 2 tbsp maple syrup
  • 1 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 1/4 cup olive oil
  • 1 tbsp poppy seeds

Preparation

  1. For salad ingredients and instructions, see link above.