Simply sweet swiss chard salad
Sweet Cheek followers, congratulations for the completion of the Sweet Cheeks Paleo Challenge. We are so happy to have all of you who read the blog, commented, opened our emails and message and lastly took at look at what you were eating. This is what we wanted to happen. Raising awareness about what you are eating, how you feel when you eat it and then make changes that work for you. I know these challenges always get me going. This is not to say I didn't mess up a time or two, but my food is always evolving as I learn more about what I should be eating.
Now, I would like to give some special recognition to some of the foods that got us through this challenge!
I would like to congratulate the graduating class of 2010. These vegetables have done good things and there is much more in store for the future.
Carrots- congratulations, you are full of antioxidants and promote good vision, you are friends with both children and adults and we appreciate what you do.
Peppers- you are unforgettable. Your bright beautiful colors keep us asking for more!
Broccoli or little trees as some know you. You encourage children to like vegetables, steam up so nicely and adsorb coconut milk like no other.
Squash- We haven't seen too much of you lately, but once winter comes around we will see you more. You are loved because you are so versatile.
Onions-your variations amaze us, you can be prepared in so many ways but never cease to make us cry.
Last but not least: Chard or Swiss chard as some of you may know. You are the Valedictorian of your graduating vegetable class. You have the highest marks in vitamin A, K and C, magnesium, manganese, potassium, iron, vitamin E, and dietary fiber. You really do great work. We can enjoy you raw when young or cooked slightly for a salad. Your bitterness fades when cooked and helps get us on track.
This salad is simple and a great blend of bitter, sweet and super healthy.
1 bunch rainbow chard
1 white peach
1 sweet yellow onion
3 spears trader joes fresh cut pineapple (not so local, but tasty)
1 splash of rice wine vinegar
olive oil
First: Slice onions (don't cry, you know it's gonna happen)
Next: In large sauce pan on medium heat add 1 tbs olive oil, heat and add onions, keep it slow and low and let them Caramelize, stir occasionally, they become super sweet and amazing. The onions should be super soft and brown when finished-it will take a little time.
Get out a big Pot of water and bring it to a boil.
Then: While waiting for water to boil, wash and cut chard leaves and stems. Chard is usually really dirty, so fill sink with water and submerge to loosen any dirt. I even found a ladybug in mine the other day. Extra protein or little friend? you decide.
Chop chard into salad size pieces.
Blanch chard in pot of boiling water (the leaves should turn super bright green), remove greens and let sit in strainer to drain and rinse with a bit of cold water.
chop your peaches-bite size pieces
chop your pineapple-bite size pieces
When onions have caramelized, toss all above ingredients together and serve it up.
I would have added nuts, but this was during my one week nut vacation. Pine nuts would be great, slivered almonds or walnuts!
Enjoy!
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