Photo: Anna Pelzer
Rhubarb and goats’ cheese salad
10 ingredients
30 min + 30 min
Serves 1
openrecipes
The fruity sourness of rhubarb goes brilliantly with a tangy goats' cheese in this simple, but stunning salad.
Estimated Nutrition (whole recipe, rough)
404
Calories
8g
Protein
35g
Fat
19g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 60g/2¼oz butter
- 4 tsp sugar
- 100g/3½oz rhubarb
- 4 tsp port
- 1 tbsp extra virgin olive oil
- 1 tsp lemon juice
- 1 tsp mustard
- sea salt and freshly ground black pepper
- baby salad leaves
- 50g/1¾oz hard goats’ cheese, crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes