ARUGULA AND PEA SALAD
Make and share this Arugula and Pea Salad recipe from Food.com.
Provided by prana9
Categories Salad Dressings
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 97.8, Fat 7, SaturatedFat 0.9, Sodium 43, Carbohydrate 6.9, Fiber 2.5, Sugar 2.6, Protein 2.6
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