Greens with Rhubarb and Golden Raisins

Fresh rhubarb from the Midwest garden is great eaten raw in salads. It’s tart yes, but don’t limit yourself to boiling the stalks down in a sugar syrup to use in a pie. This is a simple salad to use some of the bounty growing in the spring garden. Gather whatever you have growing and add in the rest from a farmer’s market or grocery store. Rhubarb, lettuces, radishes, daikon radishes and various greens such as kale and mustards all thrive in the spring garden and make the transition to the early summer garden. The golden raisins add the sweetness needed to pair with the tart, crisp rhubarb.

Spring Salad

variety of greens (kale, lettuce, mustards etc.)
daikon radish (peeled and shredded)
fresh rhubarb (2 or 3 stalks, sliced)
golden raisins (a handful)
blue cheese crumbled (choose something lovely like, Stilton from England)

Vinaigrette Dressing

1/2 cup cider vinegar
juice of 1 lemon
2/3 cup extra virgin olive oil
1 garlic clove finely chopped
1 tsp. good honey
salt and pepper to taste

Combine in a bottle and shake well.