Recipe Spinach Salad with Rhubarb Vinaigrette

Spinach salad is great with this tangy topping, which really elevates it. A friend shared a similar dressing recipe with me, and I tweaked it slightly. The rhubarb adds a pink color and a tantalizing flavor.—Twila Mitchell, Lindsborg, Kansas

Prep Time: 20 min. + cold
6 servings

INGRÉDIENTS

• 2 cups chopped fresh or frozen rhubarb
• 1/2 cup sugar
• 1/4 cup white vinegar
• 3/4 cup vegetable oil
• 3 tablespoons grated onion
• 1-1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt

Salad

• 6 cups torn fresh spinach
• 6 slices bacon, cooked and crumbled
• 1/2 cup bean sprouts
• 1/2 cup shredded cheddar cheese
• 1 to 2 large hard-boiled eggs, chopped

PRÉPARATION

1. In a saucepan, combine rhubarb, sugar, and vinegar; cook over medium heat until rhubarb is tender, about 6 minutes. Drain, reserving about 6 tablespoons of juice; discard the pulp.
2. Pour the juice into a jar with a tight-fitting lid; add the oil, onion, Worcestershire sauce, and salt. Shake well. Refrigerate for at least 1 hour.
3. Just before serving, combine the salad ingredients in a large bowl. Add the dressing and toss to coat.
4. Editor's Note
5. If using frozen rhubarb, measure the rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press the liquid.