Rainbow Chard Salad

Name: Rainbow Chard Salad
Prep time: 10 min
Ingredients: 6 stalks assorted color rainbow chard (or about 1 cup greens and sliced stems per person); 1 small shallot (peeled and finely minced); 1 small Granny Smith apple (cut into fine matchsticks); 1/4 cup sunflower seeds (toasted in a dry pan until fragrant); 1/2 cup crumbled feta cheese (imported sheep's milk cheese is best); 1/4 cup extra virgin olive oil; 2 Tbsp champagne vinegar (or your favorite); juice of 1 lemon (save a little to coat the cut apple to keep it from browning); salt and fresh cracked black pepper

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Prep Time: 10 minutes

Servings: 4

Author : Sue Moran

chard healthy rainbow

Ingredients

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6 stalks assorted color rainbow chard (or about 1 cup greens and sliced stems per person)1 small shallot (peeled and finely minced)1 small Granny Smith apple (cut into fine matchsticks)1/4 cup sunflower seeds (toasted in a dry pan until fragrant)1/2 cup crumbled feta cheese (imported sheep's milk cheese is best)1/4 cup extra virgin olive oil2 Tbsp champagne vinegar (or your favorite)juice of 1 lemon (save a little to coat the cut apple to keep it from browning)salt and fresh cracked black pepper

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Instructions

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Step 1

Wash, dry, and trim the ends from your chard. Slice the stalks in thin slices, about 1/8 to 1/4 inch. If they are very thick, slice them lengthwise and then chop. Add the stems to a large bowl.

Step 2

Take the large leaves and slice them lengthwise into several pieces, and then slice again into small slices or ribbons. The aim here is to avoid large pieces of the greens, which can be tough. Slicing them small makes them tender. Add to the bowl with the stalks, along with the shallot. Toss the chard with some of the dressing ~ enough to moisten but not drown.

Step 3

Slice the apple into very thin matchsticks. Toss with a spritz of lemon juice so it doesn't brown. I toss the apple with my hands so I make sure every surface gets coated.

Step 4

Add the apples and the toasted sunflower seeds to the top of the chard. Crumble the feta over the top, and give everything a good grinding of fresh black pepper.