Raw Rainbow Chard Salad

Raw Rainbow Chard Salad with Chevre, Walnuts and Cranberries

Yield: 4 cups salad

INGREDIENTS:

(Salad)

1 large bunch Rainbow Chard

1/3 cup onion, finely sliced

(Dressing)

2 TB olive oil (15 ml)

2TB apple cider (unsweetened)

2TB freshly squeezed lemon juice

1 tsp sea salt

1/2tsp pepper

(Topping)

1/2c dried cranberries (packed)

1/2c raw walnut halves

1/3c pine nuts

75-100g Chevre Goat Cheese, gently crumbled

PREPARATION:

-Rinse chard leaves well and pat dry with paper towel.  Remove leaves from stems, cut into 1cm thin slices (I roll the leaf into a cylinder and cut it that way) and place in large salad bowl.  Add onions.  

-In another bowl combine all dressing ingredients and mix well.  

-Pour dressing over entire salad and mix well with your hands (to soften the leaves).  This salad can be refrigerated up to 4 days.  When ready to serve, add walnuts cranberries, pine nuts and toss well.  Top with Chevre and serve.

Makes 4 cups. (Recipe can easily be doubled.)