Warm Swiss Chard and Mushroom Salad Recipe - Allrecipes.com
Warm Swiss Chard and Mushroom Salad Recipe
  • READY IN 25 mins

Warm Swiss Chard and Mushroom Salad

Recipe by  

"This is a simple healthy dish that can be used as a small salad for lunch or a yummy side dish. This is great on its own or would work wonderfully as a side dish."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Heat the olive oil in a skillet over medium-low heat. Cook the garlic in the oil until just fragrant, about 1 minute. Add the Swiss chard to the garlic and cook until wilted, 3 to 5 minutes; transfer the chard and garlic to a bowl, reserving any liquid in the skillet and returning it to the heat.
  2. Cook the mushrooms and onion to the reserved liquid in the skillet until warmed, 2 to 3 minutes. Pour the balsamic vinegar over the mushroom and onion mixture; cook and stir another 2 to 3 minutes; add to the bowl with the chard mixture along with the tomatoes. Gently mix to incorporate. Toss with the blue cheese. Season with salt and pepper to serve.
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Reviews More Reviews

Aug 07, 2011

Yummy! By far my favorite chard recipe. Followed the recipe but didn't feel the need to add salt or pepper. Will definitely make again.

 
Jul 20, 2011

Absolutely delicious! I've just discovered swiss chard and am looking for more recipes. This one is tops! Oh, I used feta rather than blue....it's just what I had in the house.

 

13 Ratings

Jul 01, 2011

I was looking for recipes to help me get some potassium into my diet since I recently deduced that I am severely lacking in that macromineral; lo-and-behold I stumbled across this delicious recipe! So yummy and so nutritious! I love that it contains the top 2 most potassium-rich foods but I REALLY love how delicious it is! I made one change because of personal preference, substituting Gorgonzola for blue cheese because blue cheese gives me the heebie jeebies!

 
Oct 25, 2011

I did not used the blue cheese because I don't like it, but i used the plane old mushrooms that are white that you get from the store, and i used Italian salad dressing, and this turned out really good

 
Oct 12, 2011

I thought this was REALLY good (so did Laura), but David didn't care for it.

 
Jun 06, 2011

This recipe is great for the south beach diet. I added spiced, toasted pecans and served warm. The only disappointment I had was that the onions got a little lost. Otherwise a great recipe.

 
Jun 24, 2012

OK, I made modifications, but it was definitely 5-star! I used about 2 tablespoons of white wine vinegar instead of the balsamic. Balsamic can be intense and I just didn't want that flavor tonight. Also, I'm not a bleu cheese fan, so I crumbled the same amount of the chipotle cheddar I had on hand. It didn't have too much of a vinegar bite with white wine vinegar and the chipotle added some nice heat. Yum-yum-'lish!

 
Aug 22, 2012

Very nice side dish. Loved the blue cheese addition.

 

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Nutrition

  • Calories
  • 179 kcal
  • 9%
  • Carbohydrates
  • 18.5 g
  • 6%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 574 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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