Swiss Chard Salad with Almond Slivers and Cherries

INGREDIENTS:

- 2 Tbsp extra virgin olive oil
- 5 spring onions, thinly sliced
- 1/4 cup dried cherries
- 1 bunch Swiss chard, de-stemmed, sliced thin
- 1/2 tsp. sea salt
- 1/2 tsp. fresh ground black pepper
- 1 Tbsp balsamic vinegar
- 1/2 cup almond slivers


METHOD:

1. In large skillet, over medium high heat, add oil and onion. Cook, stirring occasionally for about 3 minutes, or until onion is soft. Stir in cherries and cook for 3 minutes. 

2. Add chard, and stir into onion mixture. Add salt and pepper, stirring occasionally for 3 to 5 minutes until chard is bright green. Remove from heat. 

3. Add balsamic vinegar and almond slivers to greens. Stir. Serve immediately.

SERVINGS: 4

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Swiss Chard Salad with Almond Slivers and Cherries

Arugula, Pear, and Pecan Salad

INGREDIENTS:

  Walnut Dressing

- 2 Tbsp fresh lemon juice

- 4 Tbsp grapeseed oil

- 2 Tbsp walnut oil

- salt and pepper to taste

- 3 ripe Bartlett pears, peeled, sliced very thin

  Salad

- 5 handfuls Arugula

- 1/2 cup pecan halves

- 4 ounces fresh goat cheese, optional

METHOD:

1. Walnut Dressing In medium size bowl, whisk lemon juice, grape seed oil, walnut oil with salt and pepper to taste until smooth. Toss pears in dressing.

2. Salad In medium size salad bowl, place arugula and pecans. Pour dressing with pearsover arugula and toss well to combine. You may add small slices of soft goat cheese.

 

SERVINGS: 4

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Arugula, Pear and Pecan Salad