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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is from my Low-Carb Cookbook. I am posting the recipe for strawberry vinegar separately. Ingredients:
2 cups peas |
1 cup green onion, cut in 3 inch strips |
6 cups arugula or 6 cups baby spinach |
4 cups baby swiss chard |
1/4 cup raspberry vinegar or 1/4 cup strawberry vinegar |
1/4 cup salad oil |
Directions:
1. In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool.
2. Arrange peas, green onions, arugula and Swiss chard in rows on a large platter or in a serving bowl.
3. In a screw-top jar combine the raspberry vinegar and salad oil. Cover and shake well.
4. Drizzle over salad. Store any leftover dressing in the refrigerator.
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