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.