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This Spring Salad With Quick-Pickled Rhubarb Recipe Is Super-Refreshing

Bonus: It only takes 20 minutes to make.

spring salad with quick pickled rhubarb
Jenny Huang
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Cal/Serv: 159
Yields: 4
Total Time: 0 hours 20 mins
1 1/2 tbsp.


3 tbsp.

white wine vinegar


stalks rhubarb, trimmed and thinly sliced

3 tbsp.

olive oil

Kosher salt and pepper


stalks celery, thinly sliced


small bulb fennel, cored and very thinly sliced


bunches upland watercress, trimmed


head butter lettuce, torn into pieces


scallions, thinly sliced

1/2 c.

thinly shaved ricotta salata (optional)

  1. In a large bowl, whisk together honey and vinegar. Add rhubarb; toss to coat. Let stand at least 10 and up to 20 minutes, then add oil, 1/2 tsp salt, and2 tsp coarsely ground pepper. Toss with celery and fennel.
  2. In a separate bowl, toss watercress, lettuce, and scallions and divide among plates. Spoon rhubarb and dressing over each salad, then top with ricotta salata, if using.

Whip up this salad to eat your greens…and bright pinks.

Per serving: 159 cal, 10.5 g fat (1.5 g sat), 3 g protein, 288 mg sodium, 16 g carb, 10.5 g sugars (6.5 g added sugars), 4 g fiber

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