Arugula and Pea Salad

READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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