Califonia Bountiful
Side Dish

Chard and kale salad with oregano vinaigrette

This is a protein-packed salad with fresh flavors.  Chef Karrie Hill says, "Quinoa combined with fresh ingredients and a warm vinaigrette make a healthy and filling salad! And besides, who doesn't like the tastes of bacon and eggs that this dish delivers on?"

Chef Karrie Hill
The Red Door Restaurant, San Diego

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Oregano vinaigrette
2 cups red wine vinegar
3 cups grapeseed oil 
1 tbsp. Dijon mustard           
1 tbsp. chopped garlic
1 tbsp. chopped shallots      
1 1/2 tsp. salt
1 1/2 tsp. black pepper
1/2 tsp. red chili flakes

Chard and kale salad
2 oz. (1/4 cup) bacon, cooked and chopped
2 oz. (1/4 cup) oregano vinaigrette (see recipe)
2 cups thinly sliced kale and chard leaves
2 oz. (1/4 cup) citrus-marinated red onion slices (sliced onion marinated in fresh citrus juice)
1 cup cooked quinoa
1/3 cup homemade or store-bought croutons
1/3 cup diced dried apricots
8 cherry tomatoes, halved
2 oz. (1/4 cup) shaved Parmesan cheese
1 hard-boiled egg, sliced


For vinaigrette: Whisk together all ingredients and set aside.

To serve: Put cooked and chopped bacon and 1/4 cup vinaigrette in a small, oven-safe dish. Place in a heated oven for 3 minutes.

In a large bowl, toss hot vinaigrette with all salad ingredients except hard-boiled egg. Mound salad in the center of each plate and place slices of egg around the perimeter.

Chef's note: You will have quite a bit of vinaigrette left over. You can simply store it in the refrigerator until you're ready to use on another salad!

Serves 4 as a side or 2 as a main dish

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