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American Family Children's Hospital
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Strawberry Rhubarb and Mint Salad

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Ingredients:

 

  • ¼ cup honey
  • ¼ cup fresh orange juice
  • 5 rhubarb stalks, sliced
  • 2 lbs. strawberries, hulled, quartered
  • ¼ cup fresh mint leaves, chiffonade
  • ½ cup walnuts, pecans or hazelnuts, toasted


Directions: 

 

  1. Whisk together honey and orange juice. Add rhubarb pieces and marinade until rhubarb has softened. Add strawberries and toss to coat.
  2. Garnish with mint and toasted nuts.
     

Serves 4 

 

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