Mixed Spring Salad
One of the greatest sights after a long winter is vibrant red rhubarb pushing up out of the ground, Most recipes go sweet with rhubarb - in pies, crumbles, and ice cream. But we've gone savory with it so you can enjoy its pure tart flavor in a salad with creamy fingerling potatoes and lots of bright, fresh herbs. A great accompaniment to any Grass Roots pasture-raised chicken, beef, pork or lamb.
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makes:4
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total time:15 mins
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cooking difficulty:Easy
Ingredients
Fresh Italian flat-leaf parsley
1 cup
Fresh tarragon leaves
1 cup
Fresh mint leaves
1 cup
Fresh chives, chopped
1/4 cup
Shallot, finely diced
1
Fingerling potatoes, boiled and cut into thick slices
3/4 lb
Rhubarb stalks, cut into thin slices
2
Lemon juice
2 Tbsp
Olive oil
1/4 cup
Kosher salt
1 tsp
Freshly ground black pepper
1 tsp
Nutrition Values
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Calories:192
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Total Fat:13.1g
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Saturated Fat:2g
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Cholesterol:0mg
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Sodium:597mg
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Total Carbohydrate:18.5g
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Dietary Fiber:3.9g
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Total Sugars:1.4g
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Protein:3g
Utensils
- Large mixing bowl
- Small bowl
- Whisk
Instructions
In a large mixing bowl combine the herbs, shallot, potatoes, and rhubarb. Gently toss to mix
In a small bowl, add the lemon juice, and olive oil. Whisk together and pour over the salad. Season with salt and pepper, garnish with rosemary flowers and serve immediately.
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