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


4 people


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:

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

Swiss chard

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


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

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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.


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

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