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Chopped Chard Salad with Apricot Vinaigrette Recipe


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     Chopped Chard Salad with Apricot Vinaigrette

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   16 min

1/4 cup thinly sliced shallots
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vineger
1 1/2 tablespoons apricot preserves
1 teaspoon whole-grain Dijon mustard
6 cups chopped Swiss chard
1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 tablespoons walnuts, toasted
1 tablespoon chopped green onions
1 teaspoon freshly ground black pepper
1/2 ounce goat cheese, crumbled

. Combine first 5 ingredients in a large bowl, stirring with a whisk. Let stand 10 minutes. Set aside half of shallot mixture. Add chard to bowl; toss to coat. Place chard mixture on a serving platter. Return reserved half of shallot mixture to bowl. Add chickpeas; toss to coat. Top chard mixture with chickpea mixture. Sprinkle evenly with walnuts and remaining ingredients.
Calories 147 Fat 8.6 g Satfat 2.1 g Monofat 3.7 g Polyfat 2.1 g Protein 5 g Carbohydrate 13 g Fiber 3 g Cholesterol 6 mg Iron 1 mg Sodium 261 mg Calcium 51 mg Search for Recipes by Nutrition Data

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