-
- ½ cup rhubarb juice (125 mL) *see recipe below
- 3 Tbsp honey (45 mL)
- 1 Tbsp red wine vinegar (15 mL)
- 1 tsp dry mustard (5 mL)
- ¼ tsp salt (1 mL)
- 1/8 tsp fresh ground black pepper (0.5 mL)
- ½ cup canola oil (125 mL)
- 1 tsp poppy seeds (5 mL)
-
Rhubarb Poppy Seed Dressing
- Using a small food processor or a narrow, tall container ideal for an immersion blender, combine rhubarb juice*, honey, red wine vinegar, mustard, salt and pepper. Blend well.
- Slowly blend canola oil into rhubarb mixture to create a creamy dressing.
- Stir in poppy seeds.
- Drizzle over prepared salad.
Rhubarb Juice
- * Cook 4 cups (1 L) of diced rhubarb (fresh or frozen) and 1 cup (250 mL) of water over medium high heat for 15 minutes. Use a fine mesh sieve to separate rhubarb juice from pulp. Makes 1 ¼ (300 mL) cup of juice. Freeze juice in ice cube tray for next time you’re making rhubarb dressing or use rhubarb juice ice cubes in your favorite springtime beverages.
Rhubarb Poppy Seed Dressing
This beautiful pink hued dressing is light and creamy - perfect for making a salad with spring lettuce greens. If you really want a knock-out salad, add paper thin slices of rhubarb. Your guests will appreciate how the slight tanginess of the rhubarb is offset by the creaminess of the dressing.
- Makes
- 1 1/4 cup (300 mL)
Nutritional Analysis
- Serving Size
- 2 Tbsp (30 mL)
- Servings
- Makes 1 1/4 cups
- Calories
- 131
- Total Fat
- 11.7
- Saturated Fat
- 0.9 g
- Cholesterol
- 0 mg
- Sodium
- 48 mg
- Carbohydrates
- 7.1 g
- Fiber
- 0.8 g
- Sugars
- 5.6 g
- Protein
- 0.4 g
- Potassium
- 122 mg
