Three Greens Salad
Serves: 4-6
  • 1 tbsp olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large garlic clove, thinly sliced
  • 1 bunch Swiss chard, stems chopped and leaves coarsely chopped
  • 1½ cups kale, coarsely chopped
  • 1½ cups baby spinach, lightly packed
  • ½ cup golden raisins
  • 1 tbsp balsamic vinegar, unflavored
  • 1-2 tbsp almonds, slivered and toasted
  1. In a large nonstick skillet heat oil over medium heat for 1 minute. Add onion and garlic. Reduce heat to medium-low and stir 15-20 minutes or until onions caramelize. Transfer caramelized onions to a plate and set aside.
  2. Return skillet to medium-high heat. Add chard stems; cook and stir 2 minutes or just until wilted. Remove skillet from heat; return caramelized onions to skillet and stir to combine.
  3. In a large bowl combine chard mixture, spinach, raisins and vinegar; toss. Sprinkle with almonds and serve.
Recipe by CookingGlory at