Arugula and Pea Salad

READY IN: 45mins
Recipe by prana9

My favorite healthy recipe.

Top Review by Elmotoo

I love this salad. But I think Arugula & Pea salad is a misnomer, it should be Swiss Chard & Pea salad. I have never had swiss chard raw ~ it's yummy!! I wish there was more arugula in this. The peas are spot on perfect. I couldn't make the dressing because I didn't have the strawberries. Perhaps add them to the ingredient list. I used a pear vinegar that I had in the cupboard. A really nice salad, and a nice change of pace. I will make this up at camp in the summer! Made for 'Greens for Spring' tag in the Diabetic Forum 5/12.

Ingredients Nutrition

  • 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)
  • 14 cup vegetable oil, industrial, canola for salads, woks and light frying


  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.

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