Ingredients:
1 cup of sliced rhubarb
1 cup of thin sliced fennel
2 cups assorted baby greens
2 tbsp sugar free maple syrup
1 packet trail mix – optional
½ cup of soft cheese – optional for maintenance.
Method:
Toss rhubarb in the 2 tbsp of maple syrup, and roast for 5 minutes at 450 degrees. At the same time on another rack, roast the trail mix for the same amount of time. Remove from oven and cool. Once cooled you may assemble the salad. In a bowl add the baby greens, fennel, rhubarb and trail mix tossing well. You may now add dressing listed below, toss well, add a soft cheese (optional for maintenance) to your finished salad.
Dressing:
¼ cup of rhubarb puree
¼ cup apple cider vinegar
1 tbsp minced onion/shallot
1 tsp Dijon mustard
Salt
Pepper
¼ cup of olive oil
Blend together until smooth. Dressing makes 6 servings. Each serving is 2 tbsp which contains 10 ml of oil.
Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at: http://www.fb.com/groups/deasrecipes