Some of you “old timers” may remember this salad from a newsletter sent out a couple of years back, when I was going through a divorce and living with my wonderful mom temporarily. Since my mom goes out a lot more than I do, I got pretty skilled at cooking dinner for myself (granted, that “dinner” was often crackers or Hot Dog Stirfry, but still, it’s food, right?!). This Swiss chard salad was a healthy exception to the rule.
I’ve gone ahead and scaled it up for two or more people, since maybe you have more to feed than yourself, but even if you don’t this salad stays well in the fridge for a day. As an addition to a full meal, you can get 4 servings from this, but if you’re serving it as a main-dish salad, it will feed two people (assuming you have some crackers and box wine to go with it). I also added some more vegetables, since I’m trying to eat more vegetables. Blerg.
Side note: When I was growing up, chard only came in one color, which was white. (White stems, I mean, and green leaves.) Then all this rainbow chard started popping up everywhere and I do admit it’s gorgeous. I imagine it has more antioxidants and stuff than the boring old white kind, too.
Further side note: in New Zealand, everyone calls Swiss chard “Silver beet” which baffled me to no end, since chard doesn’t make beetroots of any kind.
But. Dudes. Derp … Swiss chard is related to beets … Which explains why beet greens look so similar to red chard … and also explains the name “Silver beet”, since all chard stems used to be white (or silver, it sounds fancier). I had no idea.
ANYWAY. My point is, that this salad would probably work just as well with beet greens.
The end. Jeez.
- 1 bunch of chard (you want about 5 cups once it’s all chopped up)
- 4 teaspoons olive oil
- 2 teaspoons red wine vinegar or cider vinegar
- 2 teaspoons lemon juice
- 2 teaspoons maple syrup
- Salt and pepper, a couple shakes of each
- 1 cup diced cucumber
- 1 small beet, sliced thinly and slices cut into quarters (raw)
- ¼ cup golden raisins or dried cranberries
- ¼ cup toasted sunflower seeds
- Cut the stems out of the chard and put them back in the fridgerator for making hot dog stir-fry later. Stack the chard leaves and roll them into a tight cylinder. Cut the cylinder into ¼” slices, giving you long chard ribbons. That’s called a chiffonade!
- Put chard int oa large bowl and add oil, vinegar, lemon juice, maple syrup, salt and pepper, and toss to coat the chard.
- Add everything else and toss.
- Let it sit 15-30 minutes, or as long as it takes you to take a damn shower, to get the chard leaves softened. Eat it and be the healthiest person you know.