Chard and Pepper Salad with Jalapeño Lemon Balsamic Dressing

Author Becky's Mindful Kitchen


  • 1 bunch chard rainbow or red coarsely chopped
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • 1 yellow bell pepper diced
  • 2 cups diced cooked chicken can also add chicken or pork sausage as well


  • All balsamics and olive oils purchased at Harvest Oil and Vinegar in Coralville Iowa. Herbs are from Frontier Co-op- available online.
  • 1/4 cup jalapeño balsamic vinegar
  • 1/4 cup lemon vinegar
  • 1/4 cup orange olive oil
  • 2 T extra virgin olive oil
  • 3 tsp unrefined sea salt
  • 1 tsp black pepper
  • 1 tsp thyme
  • 1 tsp summer savory
  • 2 tsp parsley or 3 T fresh parsley
  • 1/2 tsp red pepper flakes


  • In a large bowl combine all salad fixings. Mix dressing in a jar and add to the salad. Let salad chill for at least a few hours or overnight.
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