![](https://cdn.statically.io/img/www.allrecipes.com/thmb/W8Dbgf01Jg772RIr_ut4wTfAyrE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/410631-448518e42c824f6b8a1ea2b4a8c51af5.jpg)
Ingredients
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½ pound fresh spinach -- cleaned, stemmed, and dried
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2 large stalks of rhubarb, cut diagonally into thin slices
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water to cover
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¼ cup white sugar
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2 tablespoons sweet red wine vinegar
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6 tablespoons olive oil
Directions
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Arrange the spinach leaves on a platter.
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Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.
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Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.
Nutrition Facts (per serving)
496 | Calories |
41g | Fat |
33g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 496 | |
% Daily Value * | |
Total Fat 41g | 53% |
Saturated Fat 6g | 29% |
Sodium 95mg | 4% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 3g | 12% |
Total Sugars 26g | |
Protein 4g | 7% |
Vitamin C 36mg | 40% |
Calcium 160mg | 12% |
Iron 3mg | 19% |
Potassium 798mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.