Kleinburg Integrative Health:

Swiss Chard Salad

#11 Swiss Chard Salad A


1 bunch of chard (you want about 5 cups once it’s all chopped up)

4 teaspoons olive oil

2 teaspoons red wine vinegar or cider vinegar

2 teaspoons lemon juice

2 teaspoons maple syrup (optional)

Salt and pepper, a couple shakes of each

1 cup diced cucumber

1 small beet, sliced thinly and slices cut into quarters (raw)

1/4 cup golden raisins or dried cranberries


Cut the stems out of the chard. Stack the chard leaves and roll them into a tight cylinder. Cut the cylinder into ¼” slices, giving you long chard ribbons. That’s called a chiffonade!

Put chard into a large bowl and add oil, vinegar, lemon juice, maple syrup, salt and pepper, and toss to coat the chard.

Add everything else and toss.

Let it sit 15-30 minutes until leaves soften. Recipe and photo.

Source: https://hilahcooking.com/swiss-chard-salad/

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