Roasted Rhubarb Salad
Rhubarb roasted for just a few minutes is a tart topping for a mixed green salad with raisins, walnuts and goat cheese.
Source: EatingWell Magazine, May/June 2011
Gallery
Recipe Summary
Ingredients
Directions
Tips
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.
Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
Nutrition Facts
Serving Size: about 2 cups
Per Serving:
197 calories; protein 5.2g 10% DV; carbohydrates 20.5g 7% DV; exchange other carbs 1.5; dietary fiber 2.6g 10% DV; sugars 14.5g; fat 11.5g 18% DV; saturated fat 2.8g 14% DV; cholesterol 6.5mg 2% DV; vitamin a iu 1045.6IU 21% DV; vitamin c 9.9mg 17% DV; folate 48.4mcg 12% DV; calcium 101.2mg 10% DV; iron 1.3mg 7% DV; magnesium 33mg 12% DV; potassium 386.9mg 11% DV; sodium 223.8mg 9% DV; thiamin 0.1mg 7% DV; added sugar 6g.
Exchanges:
1 fruit, 1/2 other carbohydrate, 2 fat
