Salad · Sides

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
total time:

15 mins
cooking difficulty:

Easy
Tags:

Salad, Sides

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

Fingerling potatoes, boiled and cut into thick slices

3/4 lb

Rhubarb stalks, cut into thin slices

Lemon juice

2 Tbsp

Olive oil

1/4 cup

Kosher salt

1 tsp

Freshly ground black pepper

1 tsp

Nutrition Values

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

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.

1 lb package

1 pack

3 pack (10% off)

5 pack (15% off)

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Ingredients

Nutrition Values

Utensils

Instructions

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