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Arugula-Pea Salad w Strawberry Vinaigret




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




2 cups fresh shelled peas (about 1-1/2 pounds unshelled)
6 cups arugula or baby spinach
4 cups baby Swiss chard, torn red-tip leaf lettuce, or torn romaine lettuce
1 cup 3- to 4-inch strips green onions
1 cup chopped fresh strawberries
1 cup cider vinegar
1/4 cup salad oil
1/2 cup borage flowers or other edible flowers


Recipe



1. In a medium stainless-steel or enamel saucepan combine strawberries and vinegar. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Pour the vinegar-berry mixture through a fine-mesh strainer; let the liquid drain into a bowl. Discard the berries. Transfer vinegar to a jar or bottle. Cover tightly with a nonmetallic lid (or cover with plastic wrap and tightly seal with a metal lid). Chill for at least one hour. (Store in the refrigerator up to 6 months.)
2. In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool. Arrange peas, arugula, baby Swiss chard, and green onions in rows in a large platter or in a serving bowl.
3. In a screw-top jar combine 1/4 cup of the vinegar-berry mixture and salad oil. Cover; shake well. Drizzle over salad. Garnish with borage flowers or other edible flowers. Store any remaining dressing in the refrigerator. Makes 8 to 10 servings.