Serving your favorite greens raw in a salad is the best way to keep all of their nutrition in tact and to also highlight their natural flavors and textures. For this colorful salad I toss both the stems and shredded leaves of rainbow Swiss chard with juicy red grapes, briny barrel-aged feta cheese, roasted sunflower seeds and a tangy lemon vinaigrette. Serve as a side salad to whatever protein you are craving, or as the base for a main course salad with your favorite grilled fish or chicken.
(To view this recipe, click on the blue title of the blog post above*)
Swiss Chard Salad with Grapes, Feta & Sunflower Seeds
Ingredients:
- 1 head of rainbow Swiss chard, ends trimmed, stems cut thinly, leaves shredded
- 1 cup red seedless grapes
- 4 oz. barrel-aged feta cheese, crumbled
- 3 Tablespoons roasted, salted sunflower seeds
- lemon wedges, for serving
- For the vinaigrette:
- Juice of 2 lemons
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- pinch of crushed red pepper flakes
- 1 1/2 teaspoons honey
- salt and pepper to taste
Directions:
- Toss the washed and dried Swiss chard leaves and stems together in a large mixing bowl with the washed grapes, the feta cheese, and the sunflower seeds.
- Whisk (or shake in a jar) the vinaigrette ingredients together until smooth. Taste and season with salt and pepper to your taste. Drizzle over the salad and serve with lemon wedges.
Tagged: chard, chard salad, feta cheese, lemon vinaigrette, rainbow chard, raw chard salad, red grapes, Salad, shredded chard, sunflower seeds, Swiss chard, vegetarian
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