This is a terrific salad that pairs well with barbeque or Mexican entrees. From a July 1985 issue of Bon Appetit in the "Cooking for Two" section featuring a "Terrific Texas Barbeque". The recipes doubles or triples easily.
Swiss chard leaves and stems are often cooked as two different vegetables: the leaves like spinach and the stems like celery. However, if the chard is young and the stems are soft and narrow, leaves and stems can be cooked together.