Note: this piece first appeared in the April 2006 issue of Clark Wellness ForkBytes.
Serves 6
1 bunch rainbow chard, stems removed, leaves finely chopped
2 cups shredded red cabbage
3 carrots, grated
1 cup toasted walnuts
2 large cloves garlic, pressed
1/4 cup brown rice vinegar
1/3 cup walnut oil
2 tablespoons toasted sesame oil
Combine chard, cabbage, carrots, and walnuts in a large serving bowl and set aside. In a separate small bowl, whisk together the garlic, brown rice vinegar, and oils. Pour the dressing over the salad and toss to mix. Serve.
Note: this piece first appeared in the August 2005 issue of Clark Wellness ForkBytes.
Prep time: 5 minutes
Yields: 4 to 6 servings
4 to 6 large handfuls of mesclun salad mix, rinsed and dried
1/4 cup roasted sunflower or pumpkin seeds
6 red radishes, thinly sliced
grated carrot, thinly sliced cucumber, and/or chopped celery (optional)
brown rice vinegar to taste
sea salt to taste
freshly ground black pepper to taste
In a large bowl, toss together the mesclun mix, seeds, radishes, and other vegetables, if using. Sprinkle the salad with brown rice vinegar to taste. Season with sea salt and pepper. Serve immediately.
