Rhubarb and Citrus Salad with Black Pepper Vinaigrette

Name: Rhubarb and Citrus Salad with Black Pepper Vinaigrette
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. honey; 2 tbsp. white wine vinegar; 3 stalks rhubarb, trimmed and cut into 1-in. pieces; 1/4 c. olive oil; Kosher salt and pepper; 2 Cara Cara oranges; 3 oz. baby spinach (about 4 c.); 2 bunches watercress, thick stems removed; 1/4 c. toasted pistachios, chopped; 1 oz. ricotta salata, shaved

By The Good Housekeeping Test KitchenPublished: May 2, 2019

Jump to recipe

Mike Garten

Yields:

4 serving(s)

Total Time:

15 mins

Cal/Serv:

280

In just 15 minutes, throw together this refreshing spring side. For more healthy salad options,check out these delicious recipes.

Advertisement - Continue Reading Below

Ingredients

2 Tbsp. honey
2 Tbsp. white wine vinegar
3 stalks rhubarb, trimmed and cut into 1-in. pieces
1/4 cup olive oil
Kosher salt and pepper
2 Cara Cara oranges
3 oz. baby spinach (about 4 c.)
2 bunches watercress, thick stems removed
1/4 cup toasted pistachios, chopped
1 oz. ricotta salata, shaved

Directions

1. Step 1In small bowl, whisk together honey and vinegar. Add rhubarb and toss to coat. Let stand at least 5 minutes and up to 10 minutes, then add olive oil, 1/2 teaspoons salt and 2 teaspoons coarsely ground pepper.
2. Step 2Meanwhile, cut away peel and white pith from oranges, then thinly slice.
3. Step 3In large bowl, toss spinach and watercress; fold in orange slices and divide among plates. Spoon rhubarb and dressing over each salad and top with pistachios and ricotta salata.

Nutritional Information (per serving) About 280 calories, 19.5 g fat (3.5 g saturated), 5 g protein, 380 mg sodium, 25 g carbohydrate, 4 g fiber

Advertisement - Continue Reading Below