Yorkton and District Horticultural Society

A delicious garden treat, whether you steam it slightly then serve with a drizzle of lemon juice and a pat of butter; you can use it to make beetniks, I am told; and you can also eat it raw as a delicious salad!  Swiss chard is full of good things like vitamin A and antioxidants, a great veggie to include in a summer meal!

I found a simple dressing recipe for swiss chard, and while I love rosemary, I see no reason why you couldn’t substitute parsley if that is your preference.  Or, if you have no herb available, leave the herb part out altogether and have a very simple dressing that will still taste yummy!  A recipe like this is very flexible!

Yummy Dressing

1 tsp chopped fresh rosemary.

2 tbsp. olive oil

1 tsp sea salt.

1/2 tsp black pepper.

1 tbsp. lemon juice.

1 tbsp. apple cider vinegar (or plain vinegar, if you don’t have apple    cider vinegar)

1 medium bunch Swiss chard (9 oz [255 g]), sliced

½ cup to one cup walnut halves, to garnish salad

Combine all the dressing ingredients in a jar and shake well.  Pour dressing over your Swiss chard, then garnish with the walnuts.

Another possible variation: instead of, (or along with!) the walnuts, you can use pepitas (shelled pumpkin seeds).

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