Warm Red Chard Salad with Citrus, Grains and Seeds

Serves: 4

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Red chard is a tender leafy green perfect for this nutritious salad. The juicy citrus and chewy grains give it a delightful texture. The warm vinaigrette, infused with fresh ginger and maple syrup, gently wilts the greens.

Ingredients

For the salad

For the dressing

Preparation

To make the salad

Cook emmer in boiling, salted water for about 40 minutes or until al dente. Drain and let cool.

Remove stems from chard. Cut leaves into bite-size pieces and slice stems. Toss sliced stems, cooked emmer, grapefruit or oranges and pumpkin seeds gently with chard leaves.

To make the dressing

Combine all ingredients in a small saucepan and heat until barely simmering. Do not boil. Toss enough of the warm vinaigrette into the salad to coat and make it glossy.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: chard, citrus, emmer farro, pumpkin seeds, whole grains

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