A Salad You Eat With Your Hands

A Salad You Eat With Your Hands
Vegan; Gluten Free; Raw; Serves 4; 10 minutes to make

Alright, maybe it's not exactly a salad in the sense that you're thinking of. Coming home from the farmers market and famished, all I could think of is making some wraps with the beautiful swiss chard leaves that I picked up. Super easy to make (cheating using my food processor to shred and slice) enjoy!

8 leaves swiss chard; steamed to help with the wrapping
2 small carrots or 1 medium carrot
1 large yellow squash
1 sweet red pepper, de-seeded
2 gypsy peppers, de-seeded
garnish with pineapple
serve with dressing of your choice
I added some gluten free edamame pasta noodles

1. (If using) Cook pasta according to directions.

2. (I cheated here) Shred carrots and yellow squash. Use a grater if you don't have a food processor. Slice the peppers.

3. Fill the swiss chard leaves like a taco with pasta, pineapple and veggies. Add the dressing of your choice and wrap.
Enjoy!

Portobello Swiss-Chard Sandwiches

Portobello–Swiss Chard Sandwiches
Serves 4; Vegan

Pete Solomita of Brooklyn , NY , teaches public and private cooking classes. He developed this recipe to showcase how tasty veg food can be. Swiss chard is a good source of vitamins and minerals, including iron and calcium, and is delicious in this sandwich. These are great to slice up into a salad or tacos!

Ingredient List
**4 large portobello mushroom caps, stemmed (1 lb.) (I had better luck with the baby bellas)
4 Tbs. plus 1 tsp. olive oil
**2 cloves garlic, minced (about 2 tsp.) (I used green garlic, it was a more subtle taste)
1 large bunch Swiss chard, coarsely chopped (4 cups)
1 small Vidalia onion, thinly sliced (about 3/4 cup)
**1 Tbs. balsamic vinegar (I used a pomegranate balsamic vinegar and it came out SO yummy!)
1 medium-size yellow tomato, thinly sliced (1 cup)
4 crusty French sandwich rolls, split Directions

1. Preheat oven to 400F. Place mushrooms, stem side up, on baking sheet lined with parchment paper. Brush with 1 Tbs. oil, and sprinkle with salt and pepper. Bake 20 to 25 minutes, or until tender. Cool to room temperature, then cut into 1/4-inch-thick slices.

2. Meanwhile, heat 1 tsp. oil in large skillet over medium-high heat. Add garlic, and cook 30 seconds. Add chard and 2 Tbs. water, and cook 5 to 7 minutes, or until leaves begin to wilt, turning frequently with tongs. Cover; remove from heat. 3. Whisk remaining 3 Tbs. oil with balsamic vinegar in small bowl. Season to taste with salt and pepper.

4. Divide mushroom slices and chard among bottoms of rolls. Top with onion and tomato slices, and drizzle each with 1 Tbs. oil-vinegar mixture. Cover with roll tops, and serve. Nutritional Information Per SERVING: Calories: 353, Protein: 8g, Total fat: 19g, Saturated fat: 2g, Carbs: 38g, Cholesterol: mg, Sodium: 525mg, Fiber: 5g, Sugars: 6g

Found Vegetarian Times 2006