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- 2 cups fresh shelled peas (about 1 1/2 pounds unshelled)
- 6 cups baby spinach or arugula
- 4 cups baby Swiss chard, torn red-tip leaf lettuce, or torn romaine lettuce
- 1 cup 3- to 4-inch strips green onions
- 1 cup chopped fresh strawberries
- 1 cup cider vinegar
- 1/4 cup salad oil
1. In a medium stainless-steel or enamel saucepan combine strawberries and 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). Chill for at least one hour.
2. In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool. Arrange peas, spinach, baby Swiss chard, and green onions in rows in a large platter or in a serving bowl.
3. In a screw-top jar combine 1/4 cup of the vinegar-berry mixture and salad oil. Cover; shake well. Drizzle over salad. Store any remaining dressing in the refrigerator.
- Servings Per Recipe 8,
- cal. (kcal) 97,
- Fat, total (g) 7,
- sat. fat (g) 1,
- carb. (g) 7,
- fiber (g) 2,
- pro. (g) 3,
- vit. A (RE) 134,
- vit. C (mg) 12,
- sodium (mg) 38,
- calcium (mg) 30,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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