Remove stems from Kale and Chard and tear into bite size pieces. Place in salad bowl.
Thinly slice carrots, green onions and strawberries and arrange on top of greens.
Serve with Rhubarb Strawberry Dressing below.
Cut rhubarb into half inch pieces. Place in small saucepan with honey and cook over low heat until rhubarb is soft. Set aside to cool.
In blender, add mayo, red wine vinegar, poppy seeds, sliced strawberries , salt and cooled rhubarb mixture. Blend until smooth.