Swiss Chard Salad
We LOVE Swiss Chard! It’s probably tied with kale as our favorite green, so we eat it almost daily. Though we frequently cook chard, it’s also quick and easy to use chard as a salad “mix in” or as a salad base.
Chard adds a bit of texture (its leaves are slightly thicker than lettuce) and a bit of “earthiness” to salads without being overwhelming. (The flavor is much like spinach and very mild). Chard also provides an extra boost of vitamins (A, K, C), minerals (iron, potassium, magnesium), and fiber.
Here’s how to do it: stack several chard leaves (thick ribs/stems removed) on a cutting board, then, using a large knife, slice the chard leaves into “ribbons.” Next, either toss the ribbons into your favorite lettuce blend, or let them stand on their own as a solo salad green.
Recently, we’ve been mixing chard ribbons in with our Tucker Farms spring mix and red butter lettuce. (And we usually dress with homemade Honey Mustard Vinaigrette).