Autumn Swiss chard salad

Autumn Swiss chard salad

Total: 25 Min. | Active: 25 Min.
vegetarian, lactose-free, gluten-free, Low Carb
Nutritional value / people: 337 kcal
, Fat: 26 g
, Carbohydrate: 17 g
, Protein: 6 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Dressing

4tbsp mayonnaise
3tbsp white balsamic vinegar
1tbsp lemon juice
¼tsp salt
a little pepper

Swiss chard

50g walnut kernels, halved
1tbsp oil
500g Swiss chard, thinly sliced
½tsp salt

Salad

300g celery, cut into approx. 5 mm slices
150g blue and white grapes, halved
1 apple, quartered, thinly sliced
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How it's done

Dressing

Mix the mayonnaise, balsamic and lemon juice in a bowl, season.

Swiss chard

Dry roast the nuts in a frying pan until golden brown, remove and set aside. Heat the oil in the same pan. Sauté the Swiss chard for approx. 5 mins., season with salt, allow to cool slightly.

Salad

Mix the Swiss chard, celery, grapes and apple with the dressing. Sprinkle the nuts on top.

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