I never thought a chard salad would make it to my top ten salad list. Nutritionally beneficial, sure. Beautiful, yes! But a chard salad that I would crave and make time and again? No way. I never would have thought so until I tried this very simple seasonal salad. This salad is filled with some of my other top flavors of the season; fresh herbs, juicy pears, lemon and spring onions. The fact that it takes just minutes to prepare may also be a reason we make it often this time of year.
- 1 large bunch chard, leaves only optional
- 1 bunch Italian parsley
- 1 bunch cilantro
- 1/3 cup finely chopped spring onion or red onion
- 2 pears
- 1/3 cup sliced almonds
- Juice from ½ large lemon
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon honey
Directions: Rinse and finely chop the chard and herbs. Toss them in a large salad bowl. Remove the seeds and stem of the pears and chop. Place the chopped pears into the bowl. Add the almonds, lemon juice, olive oil and honey. Toss well. Serve immediately. Enjoy!
Notes: You can substitute any hearty green such as collards or kale. Spinach wilts very quickly when finely chopped and doesn’t work as well in this salad. If you like raw chard stem you can finely chop and include. The colors are beautiful! I have added fresh, finely chopped mint to this salad and loved it. Finally, glazed nuts or dried fruits are also great additions to this recipe if you happen to have them on hand.
Posted in Greens, Herb, Kale, Lemons, Onion, Pear, Uncategorized
Tagged eat more vegetables, eat real food, food is fuel, quick salad, spring chop salad, spring salad, swiss chard herb salad, swiss chard pear salad, weeknight quick, Whole 30, whole food
More Ways To Save on the Good Stuff
Have you seen the great GIVEAWAYS we have been sharing with you in the email newsletters every few weeks? We LOVE treating our favorite customers with special offers not available on the web site or for the public. Taking advantage of these exclusive offers like recent free berries, free cabbage, free herb bunches is easy. Just place your order and then send us a quick text message or email asking for the offer. If you are not receiving these emails make sure that our email address is in your contact list and check your spam folder. All registered active customers are in the email que. If you need help verifying your email address please let us know. We are happy to help.
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New Product Highlight: Local Tortillas
We are excited to now carry local home made GMO free tortillas. These soft and delicious tortillas are made by the Rodriguez family with GMO free flour. We currently offer 8” Whole Grain $3.29 (12 count) and Flour tortillas $2.89 (8 count).
Web Site: www.BrownBoxOrganics.com
One of my favorite side dishes in Spring is Easter Salad. This salad is beautiful enough to serve for a special meal with the colorful layers, but simple enough to make for everyday. I have been making this salad for over twenty years and enjoy it topped with a creamy herb dressing. It’s easy to make and features some of the most vibrant vegetables of the season. It is also a great way to use up hard boiled eggs if you went a little overboard on egg coloring. You can find this recipe and also tips for all natural egg coloring on our blog.
To make salad layer the following in a large salad bowl:
- 3-4 cups Your choice of greens (I used red butter lettuce this week from our box)
- 2/3 cup Red cabbage, chopped
- ½ cup Carrots, julliene
- 1 small cucumber sliced (or half english)
- ¼ cup red onion, thinly sliced
- 1 small bunch radish, washed, trimmed and thinly sliced
- 4-6 hard boiled eggs sliced
- 1/3 cup green peas
- Italian Parsley, 2 tablespoons finely chopped (optional)
Posted in Cabbage, Carrot, Cucumber, Eggs, Greens, Herb, Lettuce, Onion, Spinach, Uncategorized
Tagged easter radish salad, Easter Salad, english cucumber salad, layered salad, spring salad, use easter eggs