This salad started off as a watercress salad with white beans. As I went to make the recipe, I realized that I was out of watercress and white beans (which, I always have stocked.)
Instead of running to the store to buy the proper ingredients, I worked with what I had and the end result is better than I could have expected.
Don’t you just love it when that happens?
I’m so happy I got to use the rainbow chard I keep picking up at the farmer’s market in a blog recipe. At home, I’ve been using it for dinners and lunches, but I hadn’t featured it on the blog.
Rainbow chard has such a resilient consistency which makes it ideal to pair with strong ingredients (like potato noodles and pancetta.)
Plus, chard stands up to strong vinaigrettes – like this one with Parmesan cheese (mmm.)
Parmesan cheese creates a savory, warm, flavorful dressing for the chard and picks up the sweet flavors in the pancetta, while flavoring the quinoa.
Altogether, the potato noodles, pancetta, quinoa and chard create a hearty, filling, and tasty salad that’s perfect for a weeknight dinner or for those days when you need a power lunch – it saves well in the refrigerator, so it’s great for Sunday meal prep!
I’ve been putting potato noodles in everything – for whatever reason, I’m really digging spiralized potatoes. They’re wonderful at breakfast and of course, a dinner side favorite (have you tried my garlic parmesan potato noodles yet?)
So, I hope you’re just as happy as I am that an ingredient flop turned into a winning recipe!
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 12 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.