This healthy spinach salad is topped with a tangy rhubarb dressing. Finish with boiled egg, bacon and a sprinkle of Cheddar cheese for a mouthwatering lunch. Alternatively, keep it simple and top the spinach with cucumber, tomato and the rhubarb dressing to serve as a delicious side dish.

Pick up some British rhubarb to use in this recipe from our Greengrocers.

Ready in: 30 minutes

Serves: 4

Ingredients

For the rhubarb dressing
200g chopped rhubarb
100g granulated sugar
60ml white vinegar
175ml vegetable oil
50g grated red onion
1.5 tsp Worcestershire sauce
½ tsp salt

For the salad
750g fresh spinach
6 rashers bacon
50g bean sprouts
100g grated Cheddar cheese
2 eggs

Method

1. Place the rhubarb, sugar and vinegar in a saucepan and gently cook over medium heat until the rhubarb is tender. Drain the liquid out of the pan and discard the pulp.

2. Pour around 6 tablespoons of juice into a jar with a tight-fitting lid. Add the oil, grated onion, Worcestershire sauce and salt. Shake well until combined. Refrigerate for at least 1 hour before using.

3. Cook the bacon in a pan and hard boil 2 eggs. Set both aside to cool.

4. Once ready to serve, combine the spinach and bean sprouts. Cut the bacon into pieces and chop the eggs. Sprinkle over the salad. Top with the dressing and grated cheese then enjoy.

 

Ingredient of the Week: Rhubarb

British rhubarb isn’t around for long and is now coming to the end of its season. We love how it brightens up our Greengrocers shelves with its rosy red colour. Did you know that rhubarb is in fact a vegetable, not a fruit? As well as being delicious in desserts and baked goods, it also pairs well with different meats and savoury dishes.