Rhubarb is a great way to add a tangy twist to every day salads.  Ever since I discovered that rhubarb is actually a vegetable, an obvious but over looked fact.  I’ve been looking for new ways to enjoy this wonderful vegetable.  My first discovery was to replace celery in potato salad with finely chopped rhubarb, it was a delicious hit, (recipe to come soon).  Why stop there I thought, why not add it to my vegan “mock chicken” salad sandwiches, and or add it to a nice spring salad for a tangy little twist.  The color it adds to any dish is just an added bonus.  So that’s today’s recipe a nice tangy spring salad fresh from the garden to your fork. Continue reading →