Spinach Salad with Strawberry Vinaigrette

Ingredients

• 2  cups fresh shelled peas (about 1 1/2 pounds unshelled)
• 6  cups baby spinach or arugula
• 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

Directions

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.

In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool. Arrange peas, spinach, baby Swiss chard, and green onions in rows in a large platter or in a serving bowl.

In a screw-top jar combine 1/4 cup of the vinegar-berry mixture and salad oil. Cover; shake well. Drizzle over salad. Store any remaining dressing in the refrigerator.