AVOCADO-CITRUS SALAD WITH SWISS CHARD
Swiss chard and mixed greens topped with citrus fruit, avocado, red onion, and cashews and drizzled with a citrus vinaigrette. You can use any combination of citrus fruits, such as grapefruit, oranges, tangerines, or pomelos.
Provided by cchristi4
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- Using a sharp knife, remove all of the peel and pith from the citrus fruit. To section each fruit, cut between the membrane and flesh of each fruit and remove the flesh. You should have 2 cups fruit. After sectioning, squeeze the leftover membranes over a bowl to reserve the juice.
- Combine 3 tablespoon of reserved fruit juice, olive oil, vinegar, honey, mustard, salt, and pepper in a screw top jar. Close and shake vigorously to combine.
- Arrange mixed greens, Swiss chard, orange, grapefruit, and clementine sections, red onion, avocado, and cashews on a large serving platter. Drizzle with dressing.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 10.9 g, Fat 13.9 g, Fiber 3.5 g, Protein 2.2 g, SaturatedFat 2.1 g, Sodium 163.7 mg, Sugar 5 g
CUCUMBER CHARD SALAD
I made this recipe up on the fly when I wanted to use up my cucumbers and swiss chard from the local farmer's market. This made a perfect side and the bite from the balsamic vinegar and lemon juice was perfect. It was especially good combined with my cubed ham and steak in an apple butter marinade and mashed potatoes with swiss chard leaves. NOTE: any extra swiss chard leaves (from using the stems) can be added to potatoes while still being cooked as this makes amazing mashed potatoes.
Provided by ArtsyBakingGeek
Categories Chard
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add the balsamic vinegar, cucumber, and swiss chard stems to a pot or frying pan with lid. Cook, while stirring, until all the vegetables are coated with the balsamic vinegar and are heated through.
- Add the water and lemon juice, bring to a boil and simmer until the stems are halfway done.
- Add the swiss chard leaves.
- Add the salt and peper, to taste, and continue simmering until done.
- NOTE: If you need more or less time just turn the heat up or down. Simmer at a low heat to keep it warm until the rest of the meal is done if needed. Just make sure to keep stirring it and if needed add more liquid.
Nutrition Facts : Calories 77.7, Fat 0.6, SaturatedFat 0.2, Sodium 796.7, Carbohydrate 17.6, Fiber 3.3, Sugar 8, Protein 3.9
SWISS CHARD SALAD WITH CHICKPEAS
Instead of using kale, try using a different green vegetable in this delicious Swiss chard salad variation. Add some protein to your menu with our Swiss Chard Salad with Chickpeas from My Food and Family.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Stack chard leaves; fold lengthwise in half. Cut leaves, then stems crosswise into thin slices. Place in large bowl.
- Add all remaining ingredients except dressing and nuts; mix lightly.
- Toss with dressing just before serving; top with nuts.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g
WILTED CHARD SALAD
Make and share this Wilted Chard Salad recipe from Food.com.
Provided by Hey Jude
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the bacon in a skillet over medium heat, stirring frequently until brown and nearly crisp, about 4 minutes. Add the shallots and cook until soft, about one minute.
- Add the mustard, sugar and cider vinegar and cook, stirring, until the sugar is dissolved. Add the olive oil and stir well to incorporate.
- Add the chard and cook, tossing well, until it begins to wilt, about 30 seconds. Remove from heat and serve hot.
Nutrition Facts : Calories 204.1, Fat 15, SaturatedFat 2.8, Cholesterol 11, Sodium 603.5, Carbohydrate 12.7, Fiber 2.2, Sugar 8.1, Protein 6.4
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- 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!
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