Everywhere you go, whaddya get? Kale salad and, if not salad, you get your daily dose greens as a side, a chip, a shake – you name it, kale is in it! I like kale, but I’ve had enough for now so have switched to Swiss chard. At the San Rafael farmers market (Visited while we were recently in California touting our book, An American Family Cooks, which if you don’t have it, can I suggest you buy it?) we were amazed to buy organic rainbow chard at $1- a bunch so we bought 10 bunches for a group gathering. Rather than do the same old, same old sauté I decided to do a salad. I chopped the chard, roasted 3 thinly sliced tart apples, and toasted a couple of handfuls of chopped raw almonds. Then, I heated up an apple cider dressing (olive oil, apple cider and apple cider vinegar, grainy mustard, salt and pepper) and tossed the hot dressing into the chard. When it was nicely combined, I tossed in the warm roasted apple slices and chopped almonds and all together it wilted the chard and gave us a yummy fresh tasting salad.