Swiss Chard And Orange Salad Recipes

SWISS CHARD ORANGE SALAD WITH CUMIN VINAIGRETTE

Steps:

• Wash chard leaves, and dry. Chop them fairly fine and place in a large salad bowl. Add oranges and pumpkin seeds.
• To make vinaigrette: Whisk together oil, juice, cumin, and salt and pepper (optional )in a small dish.
• Toss dressing into salad, combining well.
• Chill for 30 minutes to 1 hour to allow dressing to tenderize leaves. Toss again to distribute ingredients and serve.

SWISS CHARD ORANGE SALAD

Steps:

• Rinse swiss chard, trim, spin dry and arrange on four large plates. Peel oranges with a sharp knife, so that all white skin is also removed. Cut the oranges crosswise into thin slices and place on swiss chard.
• Finely grind peppercorns in a mortar. Add vinegar and oil, mix and season with salt.
• Chop walnuts. Crumble blue cheese. Drizzle with pepper dressing and serve sprinkled with walnuts and cheese.

AVOCADO-CITRUS SALAD WITH SWISS CHARD

Steps:

• Using a sharp knife, remove all of the peel and pith from the citrus fruit. To section each fruit, cut between the membrane and flesh of each fruit and remove the flesh. You should have 2 cups fruit. After sectioning, squeeze the leftover membranes over a bowl to reserve the juice.
• Combine 3 tablespoon of reserved fruit juice, olive oil, vinegar, honey, mustard, salt, and pepper in a screw top jar. Close and shake vigorously to combine.
• Arrange mixed greens, Swiss chard, orange, grapefruit, and clementine sections, red onion, avocado, and cashews on a large serving platter. Drizzle with dressing.

SWISS CHARD AND ORANGE SALAD

Steps:

• Chop swiss chard and add to a large bowl.
• Segment the orange and then squeeze the remaining orange parts over the swiss chard to release any leftover juice over the swiss chard.
• Mince a shallot and add to the bowl.
• Sprinkle salad with black pepper, salt and drizzle with olive oil and vinegar and toss together well.

SAUTEED SWISS CHARD WITH ORANGE

Steps:

• In a large skillet, heat oil over medium-high. Add Swiss chard and orange zest. Cook, tossing frequently, until chard wilts, about 4 minutes. Season with coarse salt and ground pepper, then add juice of the orange; toss to coat.