Swiss Chard Salad with Blackberry-Clove Vinaigrette

Name: Swiss Chard Salad with Blackberry-Clove Vinaigrette
Prep time: 20 min
Cook time: 25 min
Yield: 10
Cuisine: American,
Ingredients: 2 cups blackberries divided; 1/4 cup balsamic vinegar; 2 tbsps honey; 2 tbsps lemon juice; 1 tbsp finely chopped red onion; 3/4 tsp McCormick® Cloves, Ground divided; 1/4 tsp salt; 1/4 cup olive oil; 2 1/2 cups chicken stock; 1 cup farro; 1 bunch red or rainbow Swiss chard stems removed and leaves thinly sliced (10 cups); 4 radishes cut into wedges; 1/4 cup thinly sliced red onion; 1/4 cup thinly sliced ricotta salata

Farro is a healthy ancient wheat-based grain originally from Italy. Its firm chewy texture makes it ideal for salads. Paired with Swiss chard and drizzled with a blackberry vinaigrette, it’s a colorful and hearty salad.

20m

PREP TIME

25m

COOK TIME

183

CALORIES

14

INGREDIENTS

Servings: 10

Ingredients

2 cups blackberries, divided
1/4 cup balsamic vinegar
2 tablespoons honey
2 tablespoons lemon juice
1 tablespoon finely chopped red onion
3/4 teaspoon McCormick® Ground Cloves, divided
1/4 teaspoon salt
1/4 cup olive oil
2 1/2 cups chicken stock
1 cup farro
1 bunch red or rainbow Swiss chard, stems removed and leaves thinly sliced (10 cups)
4 radishes, cut into wedges
1/4 cup thinly sliced red onion
1/4 cup thinly sliced ricotta salata

KEY PRODUCTS

INSTRUCTIONS

1 For the Blackberry-Clove Vinaigrette, place 1 cup of the blackberries, balsamic vinegar, honey, lemon juice, chopped red onion, 1/4 teaspoon of the cloves and salt in blender container; cover. Blend on medium speed until blackberries are coarsely chopped. With blender running, add oil in a steady stream until well blended. Set aside.
2 Bring stock, farro and remaining 1/2 teaspoon cloves to boil in medium saucepan. Reduce heat to low; cover and simmer 20 minutes or until farro is tender. Remove from heat. Let stand 5 minutes. Drain any remaining liquid. Transfer to large bowl to cool.
3 To assemble salad, place 1 cup chard greens on each plate. Top with farro, remaining blackberries, radishes, sliced red onion and ricotta salata. Drizzle with Blackberry-Clove Vinaigrette.