Rhubarb Salad with Blue Cheese Vinaigrette
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2
  • 4 ounces of spinach
  • 2 cups rhubarb, chopped
  • 2 tablespoons water
  • 4 teaspoons sweetener
  • ¼ teaspoon ginger
  • Dressing:
  • ⅓ cup blue cheese
  • 5 tablespoons white wine vinegar
  • 3 tablespoons olive oil
  1. In a small to medium saucepan combine sweetener, ginger, rhubab and water on medium heat. Cover once it begins to bubble and let simmer for about 5 minutes.
  2. For the dressing: mash the blue cheese into the white wine vinegar. Add in olive oil and whisk until well combined.
  3. Place spinach into bowls or all of spinach into a larger bowl. Top with rhubarb and blue cheese vinaigrette.
This recipe can be split into two main courses or four sides/appetizers.

Serving size: 1 serving (Total recipe makes about 2 servings)
Protein 3.00g, Cals 550, Fat 26.00g, Carbs 7.50g, Fiber 2.25g — NET CARBS: 5.25g
Recipe by The Low Carb Diet at https://the-lowcarb-diet.com/rhubarb-salad-with-blue-cheese-vinaigrette/