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.

    By
    BHG Test Kitchen
    BHG Test Kitchen

    The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen.

    Learn about BHG's Editorial Process
    Updated on November 20, 2016
    Pick-of-the-Patch Salad
    Prep Time:
    30 mins
    Cook Time:
    3 mins
    Total Time:
    33 mins
    Servings:
    8

    Ingredients

    • 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

    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, 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.