Chopped Chard Salad with Apricot Vinaigrette

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"I love swiss chard. I love it cooked and love it in salads. I prefer to use rainbow swiss chard because the colors are so beautiful, but feel free to you what you prefer or can find. This recipe combines a great mix of flavors. If you do not like a sweet dressing, substitute orange marmalade for the apricot preserves."

Original is 6 servings


  • Serving Size: 1 (126.5 g)
  • Calories 219.1
  • Total Fat - 12.6 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 14.5 mg
  • Sodium - 363.3 mg
  • Total Carbohydrate - 2.5 g
  • Dietary Fiber - 1 g
  • Sugars - 0.7 g
  • Protein - 23.4 g
  • Calcium - 55 mg
  • Iron - 1.9 mg
  • Vitamin C - 11.2 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Combine the first 5 ingredients in a large bowl, stirring with a whisk. Let it stand for 10 minutes. Set aside half of the shallot mixture.

Step 2

Add the chard to the bowl after removing half of the dressing. Toss to coat.

Step 3

Place the chard mixture on a serving platter. Return the reserved half of the shallot mixture to the bowl. Add the chickpeas and toss to coat.

Step 4

Top the chard mixture with the chickpea mixture.

Step 5

Sprinkle evenly with walnuts and the remaining ingredients.


No special items needed.

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