Problem: a small portion of leftover Roasted Rosemary Swiss Chard.
Solution: use it for the base of a salad!
With just enough left to cover the bottom of my bowl tupperware, the question remained – what salad toppings would go well with roasted chard? The answer usually materializes based on what is left in the fridge. I came up with this:
Roasted Swiss Chard, Mozzarella and Mushroom Salad
~1 cup Roasted Rosemary Chard mix (leaves + stems)
Sliced Purple onion
1 slice Mozzarella cheese (cut into chunks/strips)
Pepper, to taste
Combine all ingredients and microwave for ~90 sec, or until cheese has melted and chard is heated through. On the side I enjoyed a baked Sweet Potato.
I ended up combining bites of sweet potato with the melted cheese/chard pieces, and it was even tastier. This meal prompted a Gchat to D that read: “I think i might be in love with my lunch…”.
Yes, it’s that good. Bon appetit!
Vitamin A: Sweet potato*
*yes, ,these vegetables provide other nutrients, but they are “Good” sources of what is listed.