In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool.
In a large platter arrange peas, green onions, arugula, and Swiss chard in rows.
In a screw-top jar combine the Strawberry Vinegar and oil. Cover and shake well. Drizzle over salad. Store any remaining dressing in the refrigerator. 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 1 1/4 cups.
Nutritional Information: 97 Calories; 7g Total Carbohydrate; 7g Total Fat; 1g Saturated Fat; 0mg Cholesterol; 38mg Sodium; 3g Protein; 2g Fiber.
This recipe has been added to the following public cookbooks:
billys notable cooking,
when you want the very best !,
Diabetes Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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