Maple-Balsamic Dijon Vinaigrette

2 T EVOO or oil of choice

1 T balsamic

2 tsp pure maple syrup (this isn't raw)

2 tsp organic Dijon

1 small clove garlic, pressed

Whisk well and serve.

Swiss Chard Salad

1 bunch of rainbow Swiss chard, thinly sliced

1 organic apple, diced and drizzled with lemon juice

1 handful of organic raisins

1/3 C raw walnuts, soaked overnight

sweet onion, finely diced

fresh sprouts (to garnish)

raw sesame seeds (to garnish)

Enjoy this amazing salad tossed with the Maple-Balsamic Dijon Vinaigrette. It is fabulous!!

And another fabulous Chard Salad.....

1 large bunch rainbow chard

1/2 clove of garlic

Kosher salt

2 T EVOO

1 T apple cider vinegar

1 T finely chopped shallot

1 frish hot chile pepper, very thinly sliced*

1/4 t ground black pepper

5 oz. fresh mozzarella cheese, coarsely shredded (1 1/2 cups)

1.Wash and dry the chard leaves.  Remove the stems.  Stack the leaves in a pile, roll them up tightly, like a cigar, and thinly slice crosswise into very fine strands.

2. For vinaigrette, mash the garlic with a pinch of salt to a paste.  I n a large bowl whisk garlic paste with the oil, vinegar, shallot, chile pepper, 1/2 t salt, and 1/4 t pepper.  Toss the chard in the vinaigrette. Sprinkle with mozzarella and season with salt and pepper to taste.

*Note wear gloves when handling hot peppers becasue volatile oils can burn skin and eyes.  Wash immediately if hands touch seeds or membranes.

Makes 6 (1/2) servings

Each serving: 120 cal. 10 g fat, 17 mg chol, 377 mg sodium, 3g carb, 1g figer, 5g protein