I cut the stems off the Swiss chard, then cut them up. I threw the stems in a pan with olive oil and baked at 400-degrees. After about ten minutes I added half of the cut up leaves. I put the sunflower seeds in another dish, added Himalayan sea salt, and put them in the oven to bake too.
I thawed the shrimp out, then I put them in a skillet for a few seconds each. I mixed the cooked and raw chard, baked/salted sunflower seeds, and shrimp together to make the salad.
For the sauce I put western salad dressing and goat cheese crumbles in a small pan and heated it for a bit. Then I tasted it and it needed more sweet, so I added honey. It still tasted bad so I added fresh grated Parmesan cheese.
It was horrible and I will never make it again. It was the worst dish I've ever made in my entire life. The sauce was horrible. I'd keep it raw next time and not cook the chard and just throw away the stems.
MOM'S NOTE: This dish wasn't completely inedible. It wasn't the best, but I did eat all but the stems on my plate. The sauce was pretty bad, but mostly for the texture. It was gritty. The salad wasn't the worst thing I've eaten. I wouldn't order it again in a restaurant. I think if he would have cooked all of the chard and served it as a hot salad, or left it all raw and served it as a summer salad, it would have been an improvement. The shrimp really brought the salad together though, so I'm glad that was in there. The sunflower seeds seemed a natural addition to the salad and helped to tie in the shrimp.