Rainbow Chard Salad with Tortilla Crisps Recipe
Total time: 35 minutes
In a small bowl, add olive oil, vinegar, honey, mustard, garlic, salt and pepper; whisk to combine. In a medium bowl, place onion and pour half the dressing over it, reserving the remainder. Toss well and let stand 5 minutes.
In a large skillet, heat 1 Tbsp. vegetable oil over medium-high heat. Add half the tortilla strips in an even layer and cook until browned, about 1 minute per side, adjusting heat if strips darken too quickly. Transfer to a paper towel–lined plate and repeat with remaining oil and tortilla strips.
In a large bowl, combine chard leaves and stems, onion mixture, olives, and pepitas. Add remaining dressing and toss well. Divide among 4 plates, top with tortilla crisps and serve immediately.