Rhubarb and feta salad

Rhubarb and feta salad

Total: 20 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / person: 364 kcal
, Fat: 30 g
, Carbohydrate: 10 g
, Protein: 11 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rhubarb

½ tbsp olive oil
300 g rhubarb X
½ tbsp sugar

Salad

100 g baby spinach
200 g feta, crumbled
50 g Almond & Peanut Mix (Honey & Salt), coarsely chopped

Dressing

1 tbsp honey mustard
3 tbsp raspberry vinegar
3 tbsp olive oil
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How it's done

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Rhubarb

Heat the oil in a pan. Add the rhubarb and sugar, sauté for approx. 2 mins., stirring until the sugar has dissolved, allow to cool slightly.

Salad

Serve the spinach on a platter. Top with the feta, nuts and rhubarb.

Dressing

Whisk the mustard, vinegar and oil in a small bowl, drizzle on top of the salad.

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