Preparation Time: 10 minutes
Cooking Time: approximately 5 minutes
Serving Size: 1 cup – Makes about 2 servings
1 bunch red swiss chard, chopped
1/2 tsp nutmeg
1/2 red bell pepper, julienne
1/4 cup red onion, diced small
1/2 cup cantaloupe, julienne
1/2 cup green apple, diced small (optional)
1/3 cup feta cheese, crumbled
3 TB balsamic vinegar
9 TB olive oil
1 tsp crushed red bell pepper
1/2 tsp salt
Heat water ia n large pot until boiling. Meanwhile, rinse swiss chard well. Remove leafy portions from long red stems and chop into large chunks. Place chard into boiling water, reduce to medium heat, and blanche until al dente (about 4 minutes). Drain and cool.
Toss cooled chard leaves with nutmeg. Combine with remaining salad ingredients except feta.
Whisk dressing ingredients together.
Toss finished salad mixture with about 1/3 of the dressing. Top the salad with feta. Serve alongside roasted or grilled meat or meat-substitute. Use extra dressing to taste.
This salad is great to prepare ahead of time, however, it can only be stored up to 1 day under refrigeration.
Tip! You can add ¾ cup roasted chickpeas to this dish to give an extra protein packed punch!
Calories 338; Fat 26 g; Saturated Fat 7 g; Cholesterol 22 mg; Sodium 974 mg; Potassium 391 mg; Carbohydrate 21 g; Fiber 6 g; Sugars 15 g; Protein 7g