• Rhubarb Poppyseed Vinaigrette


Rhubarb Poppyseed Vinaigrette

By MCFM Nutrition Interns

Makes about 2 cups of dressing. Leftover dressing can be refrigerated for 7-10 days.


  • 1 ½ cups chopped rhubarb
  • 4 Tablespoons honey, separated
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 1 Tablespoon grainy mustard
  • 1 Tablespoon poppyseeds
  • Juice of ½ lemon

For serving

  • Salad greens (2-3 ounces per serving)
  • Chopped seasonal vegetables and herbs like green onions, asparagus, radishes and cucumbers (about ½ to 1 cup per serving)
  • Market cheeses, soft boiled eggs, cooked chicken breast, nuts or other proteins of your choice


Simmer chopped rhubarb with ½ cup water, 2 Tablespoons honey for 10 minutes on medium heat. Add the additional ingredients and puree with an immursion blender or in the food processor until combined.

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