Crunchy Rhubarb-Apple Salad
Serves 6
30 minutes or fewer
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.
- ½ to ¾ lb. thin, tender rhubarb, trimmed and cleaned
- 2 Granny Smith apples
- 2 stalks celery, diced
- 4 scallions, trimmed and sliced
- ½ cup sour cream
- ¼ cup crumbled blue cheese
- ¼ cup chopped, toasted walnuts
at a glance
