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
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; 11.5 g total fat; 2.8 g saturated fat; 7 mg cholesterol; 224 mg sodium. 387 mg potassium; 20.5 g carbohydrates; 2.6 g fiber; 14 g sugar; 5.2 g protein; 1046 IU vitamin a iu; 10 mg vitamin c; 48 mcg folate; 101 mg calcium; 1 mg iron; 33 mg magnesium; 6 g added sugar;
Exchanges:
1 fruit, 1/2 other carbohydrate, 2 fat
