When I have Swiss chard, I usually end up using it in soup, or occasionally some other entrée dish. But with the warmer weather, and two big bunches of green chard in my fridge that needed to be used, I decided on a raw chard salad for my lunch today. I loved the first raw chard salad I had, but wanted to try something new.
I think I actually like this salad more. Bright chard, sweet apples, crunchy walnuts, and a slightly sweet maple vinaigrette. An easy and delicious way to get your daily dose of greens.
Raw Chard Salad with Maple Vinaigrette
1 large bunch of chard
1 large sweet apple, cut in quarters, cored, and thinly sliced
1/3-1/2 cup raw walnuts
1/4 cup craisins
1 tsp. pure maple syrup
2 Tb. apple cider vinegar
1-2 Tb. olive oil (or water for oil-free option)
dash of salt and pepper to taste
Wash and dry chard. Slice into ribbons or tear into small pieces and add to large bowl. Add apples, walnuts and craisins to bowl. Whisk dressing ingredients in a small separate bowl and pour over salad. Mix and serve.
Notes: I didn’t have craisins on hand (so they aren’t shown in the pictures), but they would be perfect in this salad. Makes 1-2 entrée salads, or 4 small side salads.
Adapted from Aggie’s Kitchen.