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Rainbow Swiss Chard & Red New Onions with Egg Noodles Salad & Red Wine Vinaigrette



1 bunch Rainbow Swiss Chard (julienne fine)
1 Red New Seasonal Onion (chopped) – Green and the Red
1 cup Egg Noodles (cooked)
1 tablespoon Garlic
2 Mini Pickle Cucumbers (small diced)
½ cup Red Wine Vinaigrette (from the farm)
½ cup Shaved Parmesan cheese
3 tablespoons Olive oil
4 Cherry Heirloom Tomatoes

1 cup Diced cooked chicken, diced cooked sausage, or served with fish (your choice)


In a hot pan warm the olive oil. Add the garlic and red onions to sweat. Optional: Add the cooked & diced chicken, sausage or fish). Once sweated, add Rainbow Swiss Chard and mini pickle cucumbers. Sauté for two to three minutes. Add egg noodles. Sauté for another 2 minutes. Put in a bowl or on a plate. Sprinkle with red wine vinaigrette and top with shaved Parmesan cheese. Finish by decorating with Cherry Heirloom Tomatoes.