Roasted Rhubarb Salad - 21g Carbs, 3g Fiber, 6g Added Sugar
From: Eating Well - May/June 2011
Rhubarb roasted for just a few minutes is a tart topping for a mixed
green salad with raisins, walnuts and goat cheese.
NUTRITION PROFILE - -
Low calorie | High fiber | Low cholesterol | Low sodium | Healthy weight
| Diabetes appropriate | Gluten free
Active Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Serving Size: about 2 cups each
2 cups 1/2-inch pieces fresh rhubarb
2 Tbsp sugar
2 Tbsp balsamic vinegar
1 Tbsp canola oil
1 Tbsp minced shallot
1/4 tsp salt
1/4 tsp freshly ground pepper
8 cups mixed baby greens
1/2 cup crumbled goat cheese or feta
1/4 cup chopped walnuts, toasted (see Tip)
1/4 cup golden raisins
Preheat oven to 450 degrees F.
Toss rhubarb with sugar in a medium bowl until well coated; let stand,
stirring once or twice, for about 10 minutes. Spread in an even layer
on a rimmed baking sheet. Roast until just beginning to soften, about
5 minutes. Let cool for about 10 minutes.
Meanwhile, whisk vinegar, oil, shallot, salt and pepper in a large
bowl. Add greens; toss to coat with the dressing. Divide the greens
among 4 plates. Top with the rhubarb, goat cheese (or feta), walnuts
and raisins.
TIPS & NOTES
Tip: To toast chopped nuts, place in a small dry skillet and cook
over medium-low heat, stirring constantly, until fragrant and lightly
browned, 2 to 4 minutes.
Servings: 4
Serving Size: about 2 cups each
Nutrition per serving:
197 Calories, 12 g Fat, 3g Sat, 4g mono, 7mg Cholesterol, 5g Protein,
21g Carbs, 3g Fiber, 6g Added Sugars, 211mg Sodium, 387mg Potassium
Nutrition Bonus: Vitamin A (21% daily value), Vitamin C (17% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1 fruit, 1/2 carbohydrate (other), 2 fat
