Prep Time: 10 minutes; Yield: 6 servings

 Ingredients:

1 bunch rainbow Swiss chard, finely chopped

1/2 package baked chicken, fish,or tofu cut into bite-size cubes

2 cups red cabbage, shredded coarsely

2-3 carrots, grated

1 cup toasted walnuts

2-3 cloves garlic (pressed or chopped)

1/4 cup rice vinegar

1/2 cup walnut oil

2 tablespoons roasted sesame oil

       1.  Cut off stems of the Swiss chard and slice small, then chop leaves by rolling the chard into a tube and slicing thinly, creating narrow strips.

       2.  Blend all dressing ingredients and mix well. The dressing will last for a few days in the refrigerator.

       3.  Mix all salad ingredients and drizzle with dressing.