Spring

Tossed Swiss Chard Salad with Marcona Almond Dressing

by:
May 12, 2011
Author Notes

So far, Spring in our garden has only brought Swiss Chard, herbs, jalapenos and the small tomatoes (nothing else has ripened). We tossed this salad together for our dinner and enjoyed the first "harvest". Mother's Cafe & Garden (Austin) has a Cashew Tamari dressing that inspired me to try it with almonds. The dressing will keep, but the almonds will not be as crunchy. —nannydeb

  • Serves 4
Ingredients
  • 1/4 cup sherry vinegar
  • 1/2 cup good olive oil
  • 1 tablespoon fresh oregano
  • 2 cloves garlic
  • 1/2 teaspoon honey
  • salt & freshly ground pepper to taste
  • 1/4 cup Marcona almonds
  • 6-8 cups Swiss Chard, washed, dried, stems removed and torn/chopped into bite sized pieces
  • 1/2-1/3 cups cherry, grape or pear tomatoes, cut in half
  • Manchego cheese for shaving on top
In This Recipe
Directions
  1. In a food processor, combine sherry vinegar, olive oil, oregano, garlic and honey and blend until garlic is minced. Add salt & coarsely ground black pepper to taste. Add almonds and pulse blend until nuts are coarsely chopped.
  2. In a large salad bowl, toss the Swiss Chard and tomatoes with as much of the dressing as you desire. Shave Manchego cheese on top and serve.

See Reviews

See what other Food52ers are saying.

  • TiggyBee
    TiggyBee
  • Laura Kirk
    Laura Kirk
Review
nannydeb

Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!