Arugula And Pea Salad - cooking recipe

Ingredients
    2 cups peas
    1 cup green onion, cut in 3 inch strips
    6 cups arugula or 6 cups Baby Spinach
    4 cups baby swiss chard
    1/4 cup raspberry vinegar or 1/4 cup strawberry vinegar
    1/4 cup salad oil
Preparation
    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.
    In a screw-top jar combine the raspberry vinegar and salad oil. Cover and shake well.
    Drizzle over salad. Store any leftover dressing in the refrigerator.

Leave a comment