Arugula And Pea Salad

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 2 cups green peas, raw (fresh, shelled)
• 1 cup green scallions (3-4 inch strips) or 1 cup spring onion, chopped, raw (3-4 inch strips)
• 12 leaves arugula, raw (or baby spinach)
• 4 cups swiss chard, raw (torn, baby swiss chard)
• 1/4 cup vegetable oil, industrial, canola for salads, woks and light frying

Recipe

• 1 1. in a medium saucepan cook peas, covered, in a small amount of boiling.
• 2 salted water for 3 minutes. drain and cool.
• 3 2. in a large platter arrange peas, green onions, arugula and swiss chard inches.
• 4 rows.
• 5 3. in a screw-top jar combine the strawberry vinegar and salad oil. cover.
• 6 and shake well. drizzle over salad. store any remaining dressing in the.
• 7 refrigerator.
• 8 to make your own strawberry vinegar: in a medium stainless steel saucepan combine 1 cup.
• 9 chopped fresh strawberries and 1 cup cider vinegar. bring to a boil and.
• 10 reduce heat. simmer, uncovered, for 3 minutes. remove from heat. pour the.
• 11 vinegar-berry mixture through a fine-mesh strainer and let liquid drain into.
• 12 a bowl. discard the berries. transfer vinegar to a jar or bottle. cover.
• 13 tightly with a nonmetallic lid. chill for at least 1 hour. store in the.
• 14 refrigerator up to 6 months. makes 11/4 cups.