Swiss Chard Salad
This Swiss chard salad is light and fresh with a vibrant, pungent and slightly sweet vinaigrette. This is my new favorite salad dressing.
This is one recipe that is so beautiful to look at. When they say you eat with your eyes first, I understand what they are saying. The different colors of the stems really make this salad pop.
One of my favorite things about gardening is that I get to eat what I grow. Reap the rewards of all that hard work with this Swiss chard salad! Swiss chard is exceptionally nutritious, rich in vitamins, minerals and fiber. Chard can also be cooked but when cooked it has an earthier taste. Here is another favorite recipe that uses Swiss chard Pinto Beans and Chard – Meats-Beets-Bubbles (meatsbeetsandbubbles.com)
The dressing is my new favorite because it is perfectly balance and just throw everything in a mason jar and shake, shake, shake. The fig preserves, vinegar, and mustard complement each other.
Adding the prosciutto and goat cheese adds the salty and creamy elements to bring this dish together. This is such a versatile salad that it can accompany any main dish or add your favorite protein and make it the main dish.
Swiss Chard Salad
Ingredients
- 12 oz Swiss chard
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 2 tbsp fig preserves
- 2 tsp whole grain mustard
- 1/2 tsp table salt
- 1/2 tsp pepper
- 1/2 cup basil-shredded
- 3 oz thin sliced prosciutto-torn into bite size pieces
- 1/2 cup walnuts-toasted
- 2 oz goat cheese
- 1 small shallot-sliced thin
Instructions
- Stem chard and slice thin.
- Add oil, vinegar, fig preserves, mustard, salt and pepper in a mason jar. Shake until well combined.
- To a large bowl add chard, basil, half of prosciutto, half of walnuts, and half of the goat cheese. Toss to combine.
- Transfer to serving platter and top with remaining prosciutto, walnuts, goat cheese and shallots. Serve.