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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

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