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Spring Salad with Rhubarb-Strawberry Vinaigrette



This light and crunchy mixed green salad with goat cheese crumbles, pine nuts, cucumber, and strawberries dressed in bright and flavorful homemade Rhubarb-Strawberry Vinaigrette tastes like spring. Enjoy for alight lunch or pair with chicken or salmon for a complete meal. 



1 cup Robert Rothschild Farm Rhubarb Strawberry Preserves
1/4 cup White balsamic vinegar plus 2 Tbsp. additional
2 Tbsp. Shallot, minced
1/4 cup Olive oil
1 Tbsp. Water
1/4 tsp. Salt
1/4 tsp. Pepper
1 bag Mixed baby greens with arugula
1 cup (3-4 oz.) Goat cheese crumbles 
1/4 cup Pine nuts, toasted
1/2 English cucumber, sliced
4-5 large Strawberries, sliced



Pulse all dressing ingredients in a blender 5 or 6 times or until smooth. Place mixed greens in a large salad bowl. Drizzle with 1/2 cup of the dressing and toss gently. Top with the cucumbers, strawberries, goat cheese and pine nuts. Serve with additional dressing on the side.

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