Jo Knows Nutrition by Joanne Nijhuis
GRILLED RHUBARB SALAD – A SPRINGTIME SENSATION
Move over pie—rhubarb has officially joined the salad scene, and it’s stealing the spotlight. While usually reserved for dessert, these tart springtime stalks transform beautifully on the grill, offering a smoky, tangy contrast to salad greens. A new twist on a traditional salad and a wonderful way to eat seasonally, locally and healthfully at this time of year.
DID YOU KNOW?
Rich in antioxidants and high in fibre, rhubarb may support brain, bone and heart health.
If you are prone to kidney stones, your doctor will likely recommend that you limit or avoid rhubarb as it can promote the formation of calcium oxalate stones, the leading type of kidney stones. Warning – Throw out the rhubarb leaves as they are poisonous. The leaves contain very high levels of oxalates that may cause stomach upset and kidney problems.
INGREDIENTS
Salad
- 4 -5 stalks rhubarb, cleaned and greens
removed
- 1 Tablespoon (15 mL) honey
- 1 large red or green pepper, chopped
- 1/2 cup (125 mL) pecans or walnuts, chopped
- 1/2 cup (125 mL) dried cranberries or dates,
chopped
- 8 cups (2 litres) mixed greens
- 1/3 cup (83 mL) feta, crumbled
Dressing
- 1/4 cup (63 mL) honey
- 3 Tablespoons (45 mL) white or apple cider
vinegar
- 1 Tablespoon (15 mL) lemon juice
- 2 Tablespoons (30 mL) extra-virgin olive oil
- Salt and fresh ground pepper to taste
INSTRUCTIONS
- Heat the grill on medium for several minutes. Grill the rhubarb stalks for 2 to 3 minutes per side until softened.
- Remove the rhubarb stalks from the grill and cut the stalks into ½ inch (1 cm) pieces.
- Mix the rhubarb pieces with 1 tablespoon (15 ml) honey and set aside.
- To make the dressing, whisk the honey, vinegar, lemon juice and olive oil in a small bowl until well combined. Season with salt and pepper to taste.
- In a large bowl, toss the rhubarb, green or red pepper, pecans or walnuts, cranberries or dates, and mixed salad greens with the salad dressing.
- Crumble the feta on top of the salad and serve immediately.
ENJOY!
Joanne Nijhuis MSc, RD is a consulting, media and culinary dietitian in Simcoe Grey Bruce on a mission to entertain and educate through her love of food. In addition to recipe development and writing for several publications, Joanne offers cooking demos/classes and individual counselling. For more information, email Joanne at jo.knows.nutrition@outlook.com