Best with Fresh NH Spinach/Bacon Salad As seen on Cook’s Corner WMUR 5/15/15
Ingredients
Rhubarb Juice
- 2 Cups fresh or frozen sliced rhubarb (if using frozen drain off juice, but don’t squeeze dry)
- 1/2 cup Maple Syrup (or you could use 1/2 cup honey)
- 1/4 cup white vinegar
Dressing Mix
- 3/4 Cup vegetable oil
- 3 Tbsp grated onion
- 1 1/2 tsp Worcestershire Sauce
- 2 Tbsp fresh ground black pepper
- 1/2 tsp salt
Instructions
- Mix the above together and simmer in saucepan till rhubarb softens up about 6 minutes. Make sure to stir a couple of times while simmering.
- Set aside and cool slightly.
- Drain juice off for recipe below and remove the chunks of rhubarb and set it aside or discard. (Good to add to yogurt of you blended smoothie)
- Take a mason jar and add the following and screw lid on tight and shake till blended.
- Add Dressing Mix ingredients and mix throughly.
- And then add 6 Tbsp of the rhubarb juice
- Refrigerate the entire mixture for about 1 hour for the flavors to blend together.
- Make a spinach salad with about 6 cups of new fresh spinach and toss with dressing.
- Add 6 slices of crumbled cooked and cooled bacon for garnish.