Broccoli and chard salad with balsamic vinegar

This broccoli and chard salad with balsamic vinegar recipe uses a boiling cooking method. 3 ingredients, no oil, no salt, ideal for light dish or appetizer.

As I read through the works of Dr Esselstyn, there are ingredients which come back frequently. He loves to put balsamic vinegar on many foods, without the use of oil, while putting an emphasis on green leafy vegetables. If some of nature’s most potent antioxidants and nutrients are found in these foods, why not give them a try?

The thought becomes especially inviting when we realize that there is almost nothing that stands in the way of making this dish. It is extraordinarily quick, simple, requiring a small amount of utensils. All you have to do is put them on the grocery list and get them at your local store.

As I noted in the oil-free dressing and sauces list, some of these dressings need only a single ingredient. The vinegar is the dressing. Lemon juice, by itself, can also be a dressing. Of course, from this baseline we can turn these raw materials into more sophisticated recipes and flavors. But sometimes simplicity is the best strategy.

This Broccoli and chard with balsamic vinegar salad recipe gives you an idea for a light meal or a salad to start your brunch, lunch or dinner. Carefully look at your vegetables as they boil to avoid overcooking them.

Finally, you will notice I left the stems on the chard and chopped them (I did remove the bottom part of the stem, though, as always). Some people like to make chard and kale by just using the leafy green part and remove the stem completely. Go with your preference on this easy adjustment.