Recipe

Spinach Salad Mimosa With Rhubarb And Balsamic Vinaigrette Recipe


Spinach Salad Mimosa With Rhubarb And Balsamic Vinaigrette Recipe Deliathecrone / All my dishes
1 year, 6 months ago
Spinach salad is my very favorite, and I adore rhubarb - which is a vegetable, and here it proves itself! This recipe can be altered slightly to accomodate vegans and vegetarians.
Prep:10m Servings:1

Deliathecro

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Ingredients
  • Vinaigrette:
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons Dijon mustard
  • 1/3 cup balsamic vinegar
  • 2/3 cup olive oil
  • Salad:
  • 2 cups spinach leaves, washed and spun dry
  • 1 stalk rhubarb, chopped
  • ½ cup walnuts, chopped
  • 1 tablespoon chives, minced
  • 1 kiwi fruit, peeled and chopped
  • 1 hard-cooked egg yolk, OR 2 tablespoons silken tofu with 1 teaspoon grated lemon zest

Directions
  1. Make Vinaigrette:
  2. In a bowl, whisk the salt, pepper, mustard, and balsamic.
  3. Slowly whisk in the oil until the dressing emulsifies.
  4. Store in a screw-top jar in the refrigerator for up to 1 month.
  5. Makes about 1 cup.
  6. Make Salad:
  7. Toss all salad foods together except egg yolk or tofu and lemon zest.
  8. Dress with Balsamic Vinaigrette.
  9. Sprinkle egg yolk over dressed salad.
  10. VEGANS and VEGETARIANS: Instead of egg yolk, mix silken tofu with lemon zest and sprinkle over dressed salad.

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