Arugula and Pea Salad

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

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2  cups peas
• 1  cup green onion, cut in 3 inch strips
• 6  cups arugula or 6  cups  Baby Spinach
• 4  cups  baby swiss chard
• 1⁄4 cup raspberry vinegar or 1⁄4 cup strawberry vinegar
• 1⁄4 cup  salad oil

Directions

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.