Mixed Spring Salad

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.

Makes 4 Servings

Preparation time: 15 min
Total time: 15 min
Difficulty: easy


1 cup fresh Italian flat-leaf parsley
1 cup fresh tarragon leaves
1 cup fresh mint leaves
1/4 cup fresh chives, chopped
1 shallot, finely diced
3/4 pound fingerling potatoes, boiled and cut into thick slices
2 rhubarb stalks, cut into thin slices
2 tbsp lemon juice
1/4 cup olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper


  1. In a large mixing bowl combine the herbs, shallot, potatoes, and rhubarb. Gently toss to mix
  2. 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.

Nutrition facts:
Amount per serving
Calories 192
Total Fat 13.1g
Saturated Fat 2g
Cholesterol 0mg
Sodium 597mg
Total Carbohydrate 18.5g
Dietary Fiber 3.9g
Total Sugars 1.4g
Protein 3g