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Arugula and Pea Salad

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“My favorite healthy recipe.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 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)
  • 14 cup vegetable oil, industrial, canola for salads, woks and light frying

Directions

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

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