• Urban Graze - Urban Graze

Rainbow Chard Salad

1. Tear several big handfuls of chard into large bite-sized pieces, and put into a salad bowl. (The colorful stem makes an attractive salad, so leave it on if you wish, or remove, chop and save them for crunch in another salad, on a pizza, or in a stir fry)

2. Add a handful of each: raisins or dried cherries, walnuts, and crumbled blue cheese to your taste.

3. Toss with dressing:

Whisk together:

2 Tbsp olive oil

1 Tbsp balsamic vinegar

2 tsp pure maple syrup

2 tsp Dijon mustard

½ clove garlic, minced

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©



Recent Posts

See All

Potato Pea Salad

A refreshing summer salad! Serves 4 3 c. diced potatoes (about ¾"), steamed about 3-5 min. and cooled ½ - ¾ c. shelled peas (or frozen), steamed about 2-3 min. and cooled 1 Tbsp. olive oil 1 Tbsp. red

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now