Tired of the same old lettuce salads? Want something a little heartier & crunchier to go with heavier winter meals? Here’s a simple basic recipe that you can riff on with whatever you have in your crisper. I served this salad, topped with homemade Italian dressing, along side of a slow-cooked pork roast. Perfect match!
- Bunch of Swiss Chard, heavy ribs cut out
- 1/4 head of cabbage
- 1/2 fennel bulb
- 1 firm pear, stem & seeds removed
- Optional: dried cherries or cranberries, pumpkins seeds or other dried fruit and nuts/seeds you have in your cabinet
Very thinly slice ribbons of Swiss Chard, cabbage, fennel bulb and pear. Toss with Italian dressing and top with dried fruit and nuts/seeds of your choice.