Arugula And Pea Salad - cooking recipe

Ingredients

2 cups green peas, raw (fresh, shelled)
1 cup green scallions (3-4 inch strips) or 1 cup spring onion, chopped, raw (3-4 inch strips)
12 leaves arugula, raw (or baby spinach)
4 cups swiss chard, raw (torn, baby swiss chard)
1/4 cup vegetable oil, industrial, canola for salads, woks and light frying

Preparation

1. In a medium saucepan cook peas, covered, in a small amount of boiling.
salted water for 3 minutes. Drain and cool.
2. In a large platter arrange peas, green onions, arugula and Swiss chard inches.
rows.
3. 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.
To Make Your Own Strawberry Vinegar: In a medium stainless steel saucepan combine 1 cup.
chopped fresh strawberries and 1 cup cider vinegar. Bring to a boil and.
reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Pour the.
vinegar-berry mixture through a fine-mesh strainer and let liquid drain into.
a bowl. Discard the berries. Transfer vinegar to a jar or bottle. Cover.
tightly with a nonmetallic lid. Chill for at least 1 hour. Store in the.
refrigerator up to 6 months. Makes 11/4 cups.