This year hubby and I did not plant a garden like we’ve been doing for the last umpteen years. Our attempts at gardening over the past few years have proved rather fruitless. Or should I say vegetable-less…
It has gone something like this; too much sun, too much rain, too many bugs, too many weeds, too much blight, and not enough veggies! Why bother?
And with all that said, I have a confession. I MISS OUR GARDEN!
So, you can imagine how happy I was when a new acquaintance of ours offered us an armful of Swiss chard from her beautiful raised vegetable beds. Pure delight!
To be honest, when I accepted this bounty of fresh leafy greens I didn’t even know if I liked chard, but I figured that hubby and I have enough cooking creativity between the two of us that we could make good use out of this beautiful, rich in vitamin A, C, and K vegetable.
My new acquaintance suggested cooking the chard in a little olive oil and garlic, but once we tasted it, we decided that we’d go raw with our first dish and we were both happy we did.
As hubby went outside to grill a pork tenderloin he left me in charge of the salad making. Trusting guy isn’t he!
I have to admit that I did not measure a single thing when I made this salad. I just threw in a little of this and that. That’s what makes cooking fun!
If your ready to make this healthy and super tasty salad here’s what you’ll need.
Swiss chard, iceberg lettuce, dried cherries, toasted pecans, roasted sunflower seeds, mild blue cheese, and raspberry vinaigrette salad dressing.
Chop the chard and iceberg lettuce up and put it in a large salad bowl. Sprinkle some dried cherries, toasted pecans, and roasted sunflower seeds on the greens. Grate some mild blue cheese into the salad. (I used, and absolutely love, Castello Noble Blue) and toss in your favorite raspberry vinaigrette dressing. This is not a sponsored post for Castello. It’s just another love of mine.
This salad is awesome! It’s light and flavorful and it will leave you wanting just one more bite. The iceberg is a little sweeter than the Swiss chard so they compliment each other well. We ate every last morsel in the bowl and I can’t wait to make another salad.
At this rate, I’m not sure we will get around to preparing the Swiss chard any other way, but if we do, I’ll be sure to share that recipe with you too.
With tasty salads like these who needs dessert?
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