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Arugula and Pea Salad with Strawberry Vinaigrette

Makes: 8 to 10 servings
Prep 35 mins Chill 1 hr
Arugula and Pea Salad with Strawberry Vinaigrette
  • 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  cup  chopped fresh strawberries
  • 1  cup  cider vinegar
  • 1/4  cup  salad oil
  • 1/2  cup  borage flowers or other edible flowers

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. (Store in the refrigerator up to 6 months.)

2. 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 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. Garnish with borage flowers or other edible flowers. Store any remaining dressing in the refrigerator. Makes 8 to 10 servings.

Nutrition Facts (Arugula and Pea Salad with Strawberry Vinaigrette)
  • Servings Per Recipe 8,
  • cal. (kcal) 97,
  • Fat, total (g) 7,
  • chol. (mg) 0,
  • 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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