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2
cups fresh shelled peas (about 1-1/2 pounds unshelled)
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6
cups arugula or baby spinach
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4
cups baby Swiss chard, torn red-tip leaf lettuce, or torn romaine lettuce
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1
cup 3- to 4-inch strips green onions
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1/4
cup Strawberry Vinegar or purchased raspberry vinegar
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1/4
cup salad oil
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1/2
cup borage flowers or other edible flowers
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.
Yield: Makes about 1-1/4 cups
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1
cup chopped fresh strawberries
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1
cup cider vinegar
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.
- Servings Per Recipe 8,
- Calories 97,
- Protein (gm) 3,
- Carbohydrate (gm) 7,
- Fat, total (gm) 7,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 134,
- Vitamin C (mg) 12,
- Sodium (mg) 38,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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