Arugula and Pea Salad

Ingredients

• 2 cups green peas, raw (fresh, shelled)
• 1 cup green scallion or spring onion, chopped, raw (3-4 inch strips)
• 12 leaves arugula, raw (or baby spinach)
• 4 cups swiss chard, raw (torn, baby swiss chard)
• 1/4 cup vegetable oil, industrial, canola for salads, woks and light frying

Directions

1. 1

   1. In a medium saucepan cook peas, covered, in a small amount of boiling.

2. 2

   salted water for 3 minutes. Drain and cool.

3. 3

   2. In a large platter arrange peas, green onions, arugula and Swiss chard inches.

4. 4

   rows.

5. 5

   3. In a screw-top jar combine the Strawberry Vinegar and salad oil. Cover.

6. 6

   and shake well. Drizzle over salad. Store any remaining dressing in the.

7. 7

   refrigerator.

8. 8

   To Make Your Own Strawberry Vinegar: In a medium stainless steel saucepan combine 1 cup.

9. 9

   chopped fresh strawberries and 1 cup cider vinegar. Bring to a boil and.

10. 10

    reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Pour the.

11. 11

    vinegar-berry mixture through a fine-mesh strainer and let liquid drain into.

12. 12

    a bowl. Discard the berries. Transfer vinegar to a jar or bottle. Cover.

13. 13

    tightly with a nonmetallic lid. Chill for at least 1 hour. Store in the.

14. 14

    refrigerator up to 6 months. Makes 11/4 cups.