- Serves: 8
- Ingredient Notes: Vegetarian, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free
Ingredients
- 1/3 cup olive oil
- 1/4 cup walnut oil
- 1/3 cup unfiltered apple cider vinegar
- 1/2 teaspoon capers
- 2 teaspoons honey
- 1/4 cup dried sweetened cranberries
- 2 tablespoons silken soft tofu
- 1 large bunch Swiss chard
- 1 small bunch bok choy (or 3 or 4 bunches of baby bok choy)
- 3 to 4 arugula leaves, torn
- 3 to 4 spinach leaves, torn
- 3 to 4 radicchio leaves, torn
- 1 small red onion, peeled and thinly sliced in half moons
- 1/2 cup dried, sweetened cranberries
- 1/2 cup lightly toasted walnuts (or other nuts), roughly chopped
- 1 small beet root - scrubbed, trimmed and grated
Directions
Blend oils, vinegar, capers, honey, cranberries and tofu until fairly smooth, with bits of cranberries still visible.
Thoroughly clean and trim chard greens. Cross-cut chard stems in 1/2-inch-wide pieces, just up to the leaves. Roll leaves together for easier handling. Clean, trim and slice bok choy similarly. Toss with arugula, spinach, radicchio, onions and cranberries. Chill until ready to toss with dressing.
Just before serving, add nuts and grated beet roots. Toss with just enough dressing to coat the greens lightly. Taste, and add more dressing, if needed.
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