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Nutrition Facts
Nutrition facts per serving:
- Calories 97
- Protein(gm)3
- Carbohydrate(gm)7
- Fat, total(gm)7
- Saturated fat(gm)1
- Dietary Fiber, total(gm)2
- Vitamin A(RE)134
- Vitamin C(mg)12
- Sodium(mg)38
- Calcium(DV %)30
- Iron(DV %)1
Fresh Greens and Peas Salad
Cook: 3 mins
Ingredients
- 2 cups shelled fresh peas (about 2 pounds in shell)
- 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
- 1/4 cup Strawberry Vinegar or purchased raspberry vinegar
- 1/4 cup salad oil
- 1/2 cup borage flowers or other edible flowers
Directions
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 on a large platter or in a serving bowl.
In a screw-top jar combine Strawberry Vinegar and salad oil. Cover; shake well. Drizzle over salad. Garnish with borage flowers or other edible flowers. Store any remaining dressing in the refrigerator.
Nutrition Facts
Strawberry Vinaigrette
Ingredients
- 1 cup chopped fresh strawberries
- 1 cup cider vinegar
Directions
In a medium stainless-steel or enamel saucepan combine strawberries and cider 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). Store in the refrigerator up to 6 months. Makes about 1 1/4 cups.
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