Total Time
Prep 10 mins
Cook 5 mins

This is from my Low-Carb Cookbook. Posting for ZWT3. I am posting the recipe for strawberry vinegar separately.

Ingredients Nutrition


  1. In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool.
  2. Arrange peas, green onions, arugula and Swiss chard in rows on a large platter or in a serving bowl.
  3. In a screw-top jar combine the raspberry vinegar and salad oil. Cover and shake well.
  4. Drizzle over salad. Store any leftover dressing in the refrigerator.