Crunchy Rhubarb-Apple Salad

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Cooks familiar with Russian cooking will recognize the sharp combination of chopped raw rhubarb and apples. This makes an excellent accompaniment to a lunch of cheeses, fruit and crusty bread.

  • servingServings

Ingredients

  • 1/2 to 3/4 lb. thin, tender rhubarb, trimmed and cleaned
  • 2 Granny Smith apples
  • 2 stalks celery, diced
  • 4 scallions, trimmed and sliced
  • 1/2 cup sour cream
  • 1/4 cup crumbled blue cheese
  • 1/4 cup chopped, toasted walnuts

Preparation

  1. Cut rhubarb into 1/4-inch-long pieces. Peel, core and dice apples. Combine rhubarb, apples, celery, and scallions in mixing bowl, stirring to mix.
  2. Stir in sour cream and blue cheese until ingredients are evenly coated. Sprinkle with walnuts, and serve.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 90
  • Carbohydrate Content: 9 g
  • Cholesterol Content: 15 mg
  • Fat Content: 6 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 100 mg
  • Sugar Content: 5 g