4
  • 4cupsblanched Swiss chard, jewels and leaves
  • 2carrots, peeled and shredded
  • 1/2red onion, thinly sliced
  • 1/4cupgolden raisins, chopped
  • 1/4cuppine nuts, toasted
  • 1clove garlic, minced
  • 1/4cupextra virgin olive oil
  • 3Tbspred wine vinegar
  • 2anchovy fillets, minced (optional)
  • 1/2tspsalt
  • Fresh black pepper to taste
  1. In a large bowl put olive oil, vinegar, garlic, anchovies (optional), salt, pepper and whisk well.
  2. Add Swiss chard, carrots, red onion, and golden raisins to the bowl.
  3. Toss ingredients until well incorporated and place on serving dish.
  4. Garnish with toasted pine nuts.
  5. Enjoy!
Recipe courtesy of Chef Leah Pryor, Nutrition Services UVM Medical Center
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