Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Fresh Chard Salad with Chutney Dressing

on June 1, 2013

Today was the weekly Farmer’s Market.  I’ve been going the last few weeks, to help out with the Sewing Circle, that makes market bags out of old t-shirts.  One of my new friends there gave me a recipe for chutney dressing.  She said it’s good on chopped swiss chard, with dried cranberries and nuts.  We have chard growing in my sister-in-law’s garden.  The leaves are so huge, I only needed one.


I didn’t buy any produce today because I have kale from last week, as well as kohlrabi and broccoli from the local food co-op.  We had the chard salad, along with steamed kale, kohlrabi greens, chard stem, broccoli and chicken, with a mild curry yogurt sauce (yogurt and Patak mild curry paste, in a 4:1 ratio, I used about 2 tablespoons yogurt and half a tablespoon curry paste).  The salad was wonderful.  The dressing would be good with spinach too.


Chutney Dressing

3 tablespoons wine vinegar3 tablespoons chutney (like Major Grey’s Mango, I used Trader Joe’s brand)
1 clove garlic, crushed
1 teaspoon Dijon mustard
1 teaspoon sugar
1/3 – 1/2 cup oil (we used olive oil)
salt and pepper to taste


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