Rhubarb, green bean & almond salad

Rhubarb, green bean & almond salad

This beautifully simple salad gives a clever way to use seasonal rhubarb

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 10 minutes

Vegetarian

Vegetarian, Gluten-free

Method

  1. Toss the beans, rhubarb, almonds and spinach with the dressing and divide between 2 plates.
  2. Scatter over the mozzarella.

Per serving

412 kcalories, protein 17g, carbohydrate 6.3g, fat 35.6 g, saturated fat 10.8g, fibre 4g, salt 1.31 g

Recipe from olive magazine, May 2009.

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Latest comments and suggestions

  • 23 May 2012

    Veganforanimals rated and commented on this recipe

    1 stars

    its not suprising that nobodys tried this, raw rhubarb is poisonous! Are you trying to kill us?

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  • 14 June 2012

    sarah bromley commented on this recipe

    It's the leaves that contain toxins, and raw rhubarbs is only toxic if eaten in LARGE quantities.

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 10 minutes

Vegetarian

Vegetarian, Gluten-free

Ingredients

  • 2 handfuls green beans , blanched
  • 2 sticks rhubarb , very thinly sliced
  • a handful almonds , toasted
  • 2 large handfuls spinach
  • 1 orange , juiced and mixed with olive oil and seasoning to make a dressing
  • 1 ball mozzarella , ripped into pieces
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Per serving

412 kcalories, protein 17g, carbohydrate 6.3g, fat 35.6 g, saturated fat 10.8g, fibre 4g, salt 1.31 g

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