With summer comes an abundance of swiss chard and kale in the garden. While we often eat our greens stir fried with garlic, I also love this recipe as a great way to eat the greens raw. Use younger greens for a more tender taste, although they do not have to be baby sized.

INGREDIENTS

• 2 tablespoons apple cider vinegar
• 2 teaspoons honey
• 1 teaspoon mustard
• 3 tablespoons olive oil
• chopped fresh oregano, basil and parsley
• salt & pepper to tase

• 6-8 small kale leaves, torn into bite-sized pieces
• 4-6 swiss chard, torn into bite-sized pieces (stems removed)
• 1/3 cup crumbled feta cheese
• 1/3 cup raisins
• 1/3 cup walnuts

INSTRUCTIONS

1. Mix all dressing ingredients and let stand for at least 2 hours.
2. Combine kale and swiss chard leaves with feta. Toss with salad dressing. Add raisins and walnuts, toss and serve.

Yield:  4-6 servings.