This salad is a delightfully unexpected way to use the fresh rhubarb and berries that are just coming into season. The dressing on this bright, beautiful salad is a happy meeting between sweet and tart flavors, the almonds add a nice crunch for variety of texture, and a hint of mint makes a fresh dish feel even more so. Avoid overcooking the rhubarb; it should still have some crispness. This colorful salad would make a beautiful addition to any brunch, luncheon, or even everyday lunch, and it can be served at room temperature or chilled. Fresh rhubarb and strawberries are available through the spring and into the summer months, so this quick, easy side dish can be on your recipe rotation all season long. Reserve leftover rhubarb syrup for sweetening iced tea or drizzling over ice cream.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.