Ingredients for Arugula And Pea Salad
- 1 cup frozen peas
- 2 chopped green onions
- 5 ounces fresh arugula
- 2 cups baby swiss chard
- 2 tablespoons olive oil
- 1/4 cup strawberry vinegar
- 1 cup chopped fresh strawberries
- 1 cup cider vinegar
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How to Make Arugula And Pea Salad
- Cook 1 cup of frozen peas in a small saucepan with a splash of salted boiling water for 3 minutes. Cover the saucepan.
- Drain the peas and let them cool completely.
- In a large platter, arrange 5 oz of arugula and 2 cups of baby swiss chard in alternating rows.
- Evenly distribute the cooked peas and 2 chopped green onions over the greens.
- In a screw-top jar, whisk together 1/4 cup strawberry vinegar (see instructions below) and 2 tablespoons of olive oil.
- Shake well to emulsify the dressing.
- Drizzle the dressing over the salad just before serving.
- To make the strawberry vinegar:
- Combine 1 cup chopped fresh strawberries and 1 cup cider vinegar in a medium saucepan.
- Bring to a boil, then reduce heat and simmer uncovered for 3 minutes.
- Remove from heat and pour the mixture through a fine-mesh strainer into a bowl.
- Discard the solids and transfer the strained vinegar to a jar or bottle.
- Cover tightly with a non-metallic lid and chill for at least 1 hour before using. Store in the refrigerator for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
10g
Fat
4g
Carbs
2g
