Description
Rhubarb Salad with Arugula and Goat Cheese is a refreshing spring dish that beautifully pairs the tartness of rhubarb with the peppery bite of arugula and the creamy richness of goat cheese. This vibrant salad is not only visually appealing but also a delightful mix of flavors that will brighten up your meals. Ideal for picnics, barbecues, or as a light lunch, it’s easy to prepare and can be customized to suit your taste.
Ingredients
Scale
- 1 cup fresh rhubarb, chopped
- 4 cups arugula, washed
- 1/2 cup goat cheese, crumbled
- 2 tbsp honey
- 3 tbsp olive oil
- 2 tbsp lemon juice
Instructions
- Wash all produce thoroughly and chop rhubarb into bite-sized pieces.
- In a small bowl, whisk together olive oil, lemon juice, and honey.
- In a large bowl, toss arugula with half of the dressing until evenly coated.
- Add chopped rhubarb and crumbled goat cheese; gently fold to combine.
- Taste and adjust seasoning as needed; drizzle remaining dressing on top.
- Serve immediately or let sit for 10 minutes for flavors to meld.
Nutrition
- Serving Size: 1 bowl (150g)
- Calories: 220
- Sugar: 11g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg