10 Refreshing Spring Salads to Brighten Your Table

Rhubarb doesn't just taste delicious in cake. This fantastic salad is a true highlight for spring and combines sweet and sour flavors into perfect harmony.

Ingredients (serves 4)

• 1/2 cup nuts
• 1 3/4 lb rhubarb
• 6 tbsp olive oil
• 1/3 cup maple syrup
• 4 cups salad (e.g., baby spinach)
• 2 cups arugula
• 1 bell pepper
• 4 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F.
2. Roughly chop the nuts. Peel and cut the rhubarb into pieces. Mix with nuts, 2 tbsp oil, and maple syrup. Place on a baking sheet and cook in the preheated oven for about 5-8 minutes.
3. Remove and let cool, pouring the resulting juice into a bowl.
4. Wash the salad and arugula, tearing them into bite-sized pieces. Cut the bell pepper into cubes. Mix the salad, rhubarb, and bell pepper.
5. Whisk the rhubarb juice, vinegar, 4 tbsp oil, salt, and pepper. Drizzle the dressing over the salad and serve.

Tip: If you like, you can crumble some feta cheese over the salad.