Arugula and Pea Salad

Provided by dLife

☆☆☆☆☆

Read Reviews (0)
Review This Recipe

Saved by 2 people
Viewed 20 Times

This recipe is part of these featured cookbooks:

Diabetes Cookbook

Prep: 1 hr., 35 mins
Cook: 5 mins
Ready in: 1 hr., 40 mins

Serves:

Ingredients

2 cups fresh shelled peas (about 1 1/2 pounds unshelled)
1 cup 3- to 4-inch strips green onion
6 cups arugula or baby spinach
4 cups baby Swiss chard, torn red-tip leaf lettuce, or torn romaine lettuce
1/4 cup Strawberry Vinegar (recipe below) or store-bought raspberry vinegar
1/4 cup canola oil

Cooking Instructions

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.