Early Summer Salad with Cucumber, Feta and Rhubarb Vinaigrette - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Early Summer Salad with Cucumber, Feta and Rhubarb Vinaigrette

Early Summer Salad with Cucumber, Feta and Rhubarb Vinaigrette

(Published Tuesday, May 31, 2016)

This recipe serves four. 

Ingredients:

  • 1 cup rhubarb, cut into ½-inch pieces
  • 3 Tbsp. sugar
  • ¼ cup white balsamic vinegar
  • ½ cup extra virgin olive oil
  • 4 cups salad greens: spring mix, arugula, romaine, cut into 1-inch pieces
  • ½ cup red onions, thinly sliced
  • ½ cup cucumber, peeled, seeded and diced
  • ¼ cup crumbled feta cheese
  • Salt and black pepper

Instructions:

  • In a small sauce pan, combine the rhubarb and sugar. Toss well, cover and gently simmer for about 3 minutes to allow the juices to come out of the rhubarb.
  • Strain the juices into a mixing bowl, reserving the rhubarb for the salad. To the same bowl, add the white balsamic vinegar and gradually drizzle in the olive oil while whisking.
  • Season dressing to taste with salt and black pepper.
  • Combine the salad greens, reserved rhubarb, onions, feta and cucumber. Toss with enough of the dressing to coat lightly.
  • Divide among four plates. Enjoy!

 

Lincoln Culinary Institute 

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