Brown Rice and Rainbow Chard Salad with Blue Cheese Vinaigrette

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  • 1 bunch rainbow chard
  • 3 cups cooked and cooled brown rice (1 1/2 cups raw rice, cooked with 3 cups water or stock and a pinch of salt)
  • 1 large carrot, grated
  • 1/2 cup red onion, finely chopped
  • 4 ounces blue or gorgonzola cheese, divided in half
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup apple cider vinegar
  • Zest and juice of 1 lemon (about 2 tablespoons juice and 1 teaspoon zest)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon honey


Clean chard very well under running water and dry thoroughly. Cut stems into 1/8-inch slices and slice leaves into ribbons about 1/8-inch wide. Combine rice, chard, carrot and onion in a large bowl. In a separate bowl, crumble half of the cheese and add the oil, vinegar, lemon juice and zest, salt, pepper and honey. Whisk vigorously to combine and begin to break down the cheese slightly. Add the dressing to the rice and vegetables and stir to incorporate. Taste and adjust seasoning with salt and pepper as needed. Crumble remaining cheese on top and chill until ready to serve. This salad is best made the day it is to be eaten so the chard stays crisp and the flavors stay bright!

Recipe from Central Market Shoreline - Culinary Resource Center
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