Warm Rainbow Chard and Berry Salad - alive magazine
This beautiful springtime salad makes a great side dish for grilled fish and chicken. Lightly sauté—almost steam— the chard to keep it on the crunchy side…
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.alive.com.
Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Skillet
- Stove
- Can opener
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spatula
Ingredients
- 1 large lemon
- 1 tsp (5 mL) honey or palm sugar
- 3 Tbsp (45 mL) extra-virgin olive oil
- 2 bunches rainbow chard (about 1 lb/450 g), washed
- 1 Tbsp (15 mL) butter
- 1 Tbsp (15 mL) extra-virgin olive oil
- 4 garlic cloves, minced
- 1 shallot, minced
- 1 Tbsp (15 mL) red wine vinegar
- Pinches of sea salt (optional)
- 1 1/2 cups (350 mL) small strawberries, whole or cut in half, or raspberries
- 398 mL (14 oz) can cannellini beans or butter beans, drained and rinsed
- 1/2 cup (125 mL) pepitas (optional)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Roasted Rainbow Trout and Strawberry Salad - alive magazine
alive.com
Rainbow Chard Salad recipe | PCC Community Markets
pccmarkets.com
Rainbow chard salad with homemade vinaigrette recipe
nzwomansweeklyfood.co.nz
Recipe: Lemony Rainbow Chard with Dried Cranberries
besthealthmag.ca
Garden-Fresh Rainbow Chard Recipe: How to Make It
tasteofhome.com
Sautéed Rainbow Chard with Pine Nuts and Dried Cranberries
inspiredcuisine.ca
Beautiful Rainbow Prawn Salad - alive magazine
alive.com
Rainbow Slaw - Vegan Recipe
vegkit.com