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
Prep Time:
30 mins
Cook Time:
3 mins
Total Time:
33 mins


  • 2 cup fresh shelled peas (about 1-1/2 pounds unshelled)

  • 6 cup arugula or baby spinach

  • 4 cup baby Swiss chard, torn red-tip leaf lettuce, or torn romaine lettuce

  • 1 cup 3- to 4-inch strips green onions

  • ¼ cup Strawberry Vinegar or purchased raspberry vinegar

  • ¼ cup salad oil

  • ½ cup borage flowers or other edible flowers

Strawberry Vinegar

  • 1 cup chopped fresh strawberries

  • 1 cup cider vinegar


  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

  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.