Arugula and Pea Salad Recipe

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Ingredients:

Serving

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
1/4 cup vegetable oil , industrial , canola for salads , woks and light frying

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	96.26 Kcal (403 kJ)
Calories from fat	61.58 Kcal
		% Daily Value*
Total Fat	6.84g	11%
Sodium	42.96mg	2%
Potassium	202.24mg	4%
Total Carbs	6.79g	2%
Sugars	2.67g	11%
Dietary Fiber	2.61g	10%
Protein	2.51g	5%
Vitamin C	22.7mg	38%
Iron	0.9mg	5%
Calcium	32mg	3%

Amount Per 100 g
Calories	125.72 Kcal (526 kJ)
Calories from fat	80.43 Kcal
		% Daily Value*
Total Fat	8.94g	11%
Sodium	56.11mg	2%
Potassium	264.15mg	4%
Total Carbs	8.87g	2%
Sugars	3.48g	11%
Dietary Fiber	3.41g	10%
Protein	3.28g	5%
Vitamin C	29.7mg	38%
Iron	1.1mg	5%
Calcium	41.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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