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Rach's rainbow chard salad is tossed in an easy Asian-inspired dressing of seasoned soy sauce and sesame oil.
Heat a large pot of water to boil, and season water with salt.
Stem chard and boil the stems 3 minutes, remove, cold shock, dry and chop into 1 inch pieces. Add greens to water, 30 seconds, then cold shock in ice water, dry and coarsely chop or shred into 1 ½-inch-wide ribbons.
Whisk up soy sauce, juice of 1 lime, sesame oil, sugar and garlic. Add the greens, sesame seeds and scallions, then toss and serve.