Arugula and Pea Salad

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  • Makes: 8 servings
  • Makes: 8 to 10 side-dish servings
  • Prep: 35 mins
  • Chill: 1 hr

Arugula and Pea Salad

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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, green onions, arugula, and Swiss chard in rows on a large platter or in a serving bowl.
  2. In a screw-top jar combine the Strawberry Vinegar and salad oil. Cover and shake well. Drizzle over salad. Store any remaining dressing in the refrigerator. Makes 8 to 10 side-dish servings.

Raspberry Vinegar

Directions

  1. In a medium stainless-steel 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 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 1 hour. Store in the refrigerator up to 6 months. Makes 1-1/4 cups.
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Nutrition Facts (Arugula and Pea Salad)

  • Per serving:
  • 97 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 38 mg sodium ,
  • 7 g carb. ,
  • 2 g fiber ,
  • 3 g pro.
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