Rainbow Chard-Berry Salad with Salmon
Servings
4people
Servings
4people
Ingredients
  • ¼cup very thinly sliced shallots
  • ¼cup plus 2 tablespoons champagne vinegar
  • ¼teaspoon coarse salt
  • 6cups torn, trimmed, fresh rainbow chard
  • 1cup coarsely shredded yellow beet1 large or 2 small beets
  • ¾pound grilled, roasted or smoked skinless salmon, coarsely flaked
  • 1cup sliced fresh strawberries
  • ½cup pistachio nuts or almonds, chopped and toasted
  • FOR THE DRESSING:
  • 1½teaspoons Dijon mustard
  • 1½teaspoons snipped fresh rosemary
  • 1/8teaspoon coarse salt
  • ¼cup plus 2 tablespoons olive oil
Instructions
  1. In a small bowl combine sliced shallots, vinegar and salt. Toss to coat. Submerge shallot slices so they are covered with as much vinegar as possible. Cover and let stand at room temperature for 1 hour or chill up to 2 days ahead. Drain shallots; reserve vinegar mixture for dressing and pickled shallots for salad.
  2. To assemble, arrange chard on a serving platter. Top with shredded beet, salmon, pickled shallots (drained from step 1), strawberries and pistachios.
  3. For the dressing, in a small bowl whisk together 3 tablespoons of the drained vinegar mixture, Dijon mustard, rosemary and salt. Slowly pour oil into vinegar mixture, whisking constantly, until dressing is well combined. Drizzle dressing over salad to serve.
Recipe Notes
Nutrition Facts
Rainbow Chard-Berry Salad with Salmon
Amount Per Serving
Calories 465 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 5g 25%
Polyunsaturated Fat 11g
Monounsaturated Fat 19g
Cholesterol 52mg 17%
Sodium 463mg 19%
Total Carbohydrates 16g 5%
Dietary Fiber 4g 16%
Sugars 9g
Protein 23g 46%
* Percent Daily Values are based on a 2000 calorie diet.

Tip: Peel beet and use a food processor to quickly shred beet into small pieces.

PER SERVING (2 cups): 465 cal, 35g fat (19g mono, 11g poly, 5g sat), 52mg chol, 463mg sodium, 16g carb
(4g fiber, 9g sugars), 23g protein

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