Pick-of-the-Patch Salad

Celebrate spring with this mix of arugula or baby spinach, baby Swiss chard, fresh peas, young onions, edible flowers, and strawberries. Drizzle the crisp salad fruit-flavor vinegar.

Pick-of-the-Patch Salad
1 users rated this recipe an average rating of 1.0
Makes:
8 servings
Prep:
30 mins
Cook:
3 mins
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Pick-of-the-Patch Salad

Ingredients
2
cups fresh shelled peas (about 1-1/2 pounds unshelled)
6
cups arugula or baby spinach
4
cups baby Swiss chard, torn red-tip leaf lettuce, or torn romaine lettuce
1
cup 3- to 4-inch strips green onions
1/4
cup Strawberry Vinegar or purchased raspberry vinegar
1/4
cup salad oil
1/2
cup borage flowers or other edible flowers

Directions

  1. In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool. Arrange peas, arugula, baby Swiss chard, and green onions in rows on a large platter or in a serving bowl.
  2. In a screw-top jar combine Strawberry Vinegar and salad oil. Cover; shake well. Drizzle over salad. Garnish with borage flowers or other edible flowers. Store any remaining dressing in the refrigerator. Makess 8 to 10 servings.

Strawberry Vinegar

Ingredients

1
cup chopped fresh strawberries
1
cup cider vinegar

Directions

  1. In a medium stainless-steel or enamel saucepan combine 1 cup chopped fresh strawberries and 1 cup cider vinegar. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Pour the vinegar-berry mixture through a fine-mesh strainer; let the liquid drain into a bowl. Discard the berries. Transfer vinegar to a jar or bottle. Cover tightly with a nonmetallic lid (or cover with plastic wrap and tightly seal with a metal lid). Store in the refrigerator up to 6 months. Makes about 1-1/4 cups.

Nutrition Facts

(Pick-of-the-Patch Salad)
    Per serving:
  • 97 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 38 mg sodium,
  • 7 g carb.,
  • 2 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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