Rainbow Chard Salad with Maple Walnuts and Dried Cranberries

Good, good looking and good for you!

-Finely chop 1 bunch of raw rainbow chard, stems and all.

-Put the chard in a large salad bowl.

-Then put ½ cup walnut halves to a heavy frying pan, add a splash of maple syrup (or a pinch of sugar) and a TBS of butter.

-Cook stirring often until just golden brown. Add to the chard mixture.

-Then add the following:

¼ cup dried cranberries or dried currents

A splash of olive oil

The juice and zest of 1 lime (or lemon)

1 finely chopped clove of garlic

A splash of maple syrup 

A pinch of salt.

-Mix together well.

-Top the salad with ½ cup of crumbled feta cheese and serve.