The perfect vinaigrette for your Spring Salads and great for drizzling on top of vegetables! With a beautiful color and light fruity flavor - the dressing of the season!
Make the Rhubarb Vinegar (see recipe.) Add 4 tablespoons rhubarb vinegar to a small, deep bowl. Add garlic and salt – blend in with a wire whisk.
Measure the oil in a pyrex measuring cup. Drizzle in very slowly in a thin stream to emulsify whisking with the wire whisk. Take your time here so the vinaigrette does not break. Add any optional ingredients.Add to a clean glass jar and keep refrigerated for up to one month.
*Neutral Oil: with concerns about GMO’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”Rhubarb Vinegar Recipe here. The recipe is easily doubled.This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: salad dressing
CUISINE: American
KEYWORDS: rhubarb dressing, rhubarb vinaigrette, spring rhubarb vinaigrette
Nutrition Facts
Karen's Simple Rhubarb Vinaigrette
Amount per Serving
Calories
81
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Sodium
49
mg
2
%
Potassium
2
mg
0
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
1
IU
0
%
Vitamin C
1
mg
1
%
Calcium
1
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.