Swiss Chard Salad with Apricot Vinaigrette

Hands-on Time:  10 Mins  Total Time:  16 Mins

Yield:  Serves 6 (serving size: about 1 cup)


1/4 cup thinly sliced shallots

2 tablespoons extra-virgin olive oil

2 tablespoons white wine vinegar

1 1/2 tablespoons apricot preserves

1 teaspoon whole-grain Dijon mustard

6 cups chopped Swiss chard

1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed and drained

2 tablespoons walnuts, toasted (optional)

1 tablespoon chopped green onions

1 teaspoon freshly ground black pepper

1/2 ounce goat cheese, crumbled


Combine first 5 ingredients in a large bowl, stirring with a whisk. Let stand 10 minutes. Set aside half of shallot mixture. Add chard to bowl; toss to coat. Place chard mixture on a serving platter. Return reserved half of shallot mixture to bowl. Add chickpeas; toss to coat. Top chard mixture with chickpea mixture. Sprinkle evenly with walnuts and remaining ingredients.