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Chopped Chard Salad with Apricot Vinaigrette

Photo: Randy Mayor; Styling: Lindsey Lower

 

Hands-on time 10 mins
Total time 16 mins
Yield

Serves 6 (serving size: about 1 cup)

This composed salad is a delicious mix of earthy, fruity, and tangy flavors. We love the trick of using apricot preserves to add sweetness and body to the dressing; you can also use orange marmalade for a bitter note.

Ingredients

  • 1/4 cup thinly sliced shallots
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 1/2 tablespoons apricot preserves
  • 1 teaspoon whole-grain Dijon mustard
  • 6 cups chopped Swiss chard
  • 1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 2 tablespoons walnuts, toasted
  • 1 tablespoon chopped green onions
  • 1 teaspoon freshly ground black pepper
  • 1/2 ounce goat cheese, crumbled

Nutrition Information

  • calories 147
  • fat 8.6 g
  • satfat 2.1 g
  • monofat 3.7 g
  • polyfat 2.1 g
  • protein 5 g
  • carbohydrate 13 g
  • fiber 3 g
  • cholesterol 6 mg
  • iron 1 mg
  • sodium 261 mg
  • calcium 51 mg

How to Make It

  1. Combine first 5 ingredients in a large bowl, stirring with a whisk. Let stand 10 minutes. Set aside half of shallot mixture. Add chard to bowl; toss to coat. Place chard mixture on a serving platter. Return reserved half of shallot mixture to bowl. Add chickpeas; toss to coat. Top chard mixture with chickpea mixture. Sprinkle evenly with walnuts and remaining ingredients.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov