Description
Rhubarb salad with arugula and goat cheese is a delightful and refreshing dish that balances the tartness of rhubarb with creamy goat cheese. The peppery arugula adds crunch, making this salad an ideal choice for light lunches or summer picnics. Quick to prepare, this vibrant dish bursts with flavor, ensuring it will be a hit at any gathering.
Ingredients
Scale
- 1 cup fresh rhubarb, chopped
- 4 cups arugula, washed and dried
- 1/2 cup goat cheese, crumbled
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- Salt and pepper to taste
Instructions
- Wash rhubarb under cold water and trim off the leaves. Chop into 1-inch pieces.
- In a saucepan over medium heat, combine chopped rhubarb and honey; cook for about 5 minutes until tender but firm.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
- In a large bowl, mix cooked rhubarb with arugula. Top with crumbled goat cheese.
- Drizzle dressing over the salad and toss gently. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 salad serving (about 200g)
- Calories: 260
- Sugar: 16g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg