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Crunchy Rhubarb-Apple Salad

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.

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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.

Servings
serving

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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g