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Strawberry Rhubarb Salad
A refreshing salad that is lightly sweetened in a sugar-free syrup.
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Course:
Keto Side Dish
Cuisine:
American
Keyword:
Rhubarb, Rhubarb Recipes, Strawberry Rhubarb Salad
Prep Time:
20
minutes
Cook Time:
15
minutes
Total Time:
35
minutes
Servings:
6
servings
Calories:
107
kcal
Author:
Shelby Law Ruttan
Ingredients
1
cup
water
1/2
cup
Swerve Granulated Sweetener
2
cups
Rhubarb
cut into 1 inch pieces
1
tbsp
Jordan's Skinny Pineapple Syrup
1
tbsp
fresh squeezed lemon juice
3
cups
fresh strawberries
quarted
1/2
cup
roasted chopped macadamia nuts
1/4
cup
fresh mint leaves
Instructions
To Make the Syrup
Stir together water and sweetener in a small saucepan over medium-high; bring to a boil, and cook, stirring occasionally, until sugar dissolves.
Add rhubarb to pan; cook 30 seconds.
Remove pan from heat. Cover and let stand until rhubarb is tender-crisp, about 15 minutes.
Remove rhubarb with a slotted spoon, reserving rhubarb syrup.
To Make the Salad
Stir together skinny pineapple syrup, lemon juice, and 2 tablespoons rhubarb syrup in a large bowl.
Add rhubarb, strawberries, and mint; stir gently to combine.
Just before serving, sprinkle with macadamia nuts.
Serve at room temperature or chilled.
Nutrition
Serving:
1
g
|
Calories:
107
kcal
|
Carbohydrates:
9
g
|
Protein:
2
g
|
Fat:
8
g
|
Sodium:
4
mg
|
Fiber:
3
g
|
Sugar:
5
g