Arugula and Pea Salad

Recipe by Chef #496361
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8
UNITS: US

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
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DIRECTIONS

  • 1. In a medium saucepan cook peas, covered, in a small amount of boiling.
  • salted water for 3 minutes. Drain and cool.
  • 2. In a large platter arrange peas, green onions, arugula and Swiss chard inches.
  • rows.
  • 3. In a screw-top jar combine the Strawberry Vinegar and salad oil. Cover.
  • and shake well. Drizzle over salad. Store any remaining dressing in the.
  • refrigerator.
  • To Make Your Own Strawberry Vinegar: In a medium stainless steel saucepan combine 1 cup.
  • chopped fresh strawberries and 1 cup cider vinegar. Bring to a boil and.
  • reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Pour the.
  • vinegar-berry mixture through a fine-mesh strainer and let liquid drain into.
  • a bowl. Discard the berries. Transfer vinegar to a jar or bottle. Cover.
  • tightly with a nonmetallic lid. Chill for at least 1 hour. Store in the.
  • refrigerator up to 6 months. Makes 11/4 cups.
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