Arugula And Pea Salad

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   1. In a medium saucepan cook peas, covered, in a small amount of boiling.

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   salted water for 3 minutes. Drain and cool.

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   2. In a large platter arrange peas, green onions, arugula and Swiss chard inches.

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   rows.

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   3. In a screw-top jar combine the Strawberry Vinegar and salad oil. Cover.

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   and shake well. Drizzle over salad. Store any remaining dressing in the.

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   refrigerator.

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   To Make Your Own Strawberry Vinegar: In a medium stainless steel saucepan combine 1 cup.

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   chopped fresh strawberries and 1 cup cider vinegar. Bring to a boil and.

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    reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Pour the.

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    vinegar-berry mixture through a fine-mesh strainer and let liquid drain into.

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    a bowl. Discard the berries. Transfer vinegar to a jar or bottle. Cover.

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    tightly with a nonmetallic lid. Chill for at least 1 hour. Store in the.

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    refrigerator up to 6 months. Makes 11/4 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.