Meyer lemons are super sweet and are perfect for this refreshing coleslaw.
Sweet Lemon Vinaigrette
2 medium cloves Garlic, peeled and crushed
Juice from 1 Meyer Lemon, about ½ cup
1 tablespoon grainy Dijon Mustard
1 tablespoons fruity Olive Oil
1 tablespoon dried Oregano
Sea Salt and Pepper (add to salad after combined)
In a large bowl, whisk together all vinaigrette ingredients, set aside.
In the bowl with the vinaigrette place:
1 large bunch of garden fresh Swiss Chard; use the white stem variety. Clean and slice into thin strips
1 each of Red, Yellow and Orange Bell Peppers, sliced in julienne style
1 cup Sweet Corn, I used frozen, rinsed, then drained well
½ cup Green Olives, drained and slice
Toss the salad ingredients together with the vinaigrette, set aside in the refrigerator, covered, for about 30 minutes. Remove from refrigerator and check to see if it needs the salt and pepper, since we have used olives you may not need the salt, but the pepper is a good addition.