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Recipes I've Shared:
Pack a tasty and satisfying whole-grain* salad that's perfect for warmer weather lunches.
* Of course, quinoa is really a seed, not a grain.... ;-)
This dish is adapted from one that appeared in Martha Rose Shulman's Recipes for Health column in the New York Times. I love how she turns chard stalks into a separate ingredient of their own! With the addition of turkey bacon, we serve this as a main dish with chard greens on the side.