Per serving: 159 cal, 10.5 g fat (1.5 g sat), 3 g protein, 288 mg sodium, 16 g carb, 10.5 g sugars (6.5 g added sugars), 4 g fiber
- Total Time:
- 20 mins
- 1 1/2 tbsp.
- 3 tbsp.
white wine vinegar
stalks rhubarb, trimmed and thinly sliced
- 3 tbsp.
Kosher salt and pepper
stalks celery, thinly sliced
small bulb fennel, cored and very thinly sliced
bunches upland watercress, trimmed
head butter lettuce, torn into pieces
scallions, thinly sliced
- 1/2 c.
thinly shaved ricotta salata (optional)
- Step 1In a large bowl, whisk together honey and vinegar. Add rhubarb; toss to coat. Let stand at least 10 and up to 20 minutes, then add oil, 1/2 tsp salt, and2 tsp coarsely ground pepper. Toss with celery and fennel.
- Step 2In a separate bowl, toss watercress, lettuce, and scallions and divide among plates. Spoon rhubarb and dressing over each salad, then top with ricotta salata, if using.
Whip up this salad to eat your greens…and bright pinks.
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