Served as starter. Vegetarian dish. Speciality: Diabetic, Healthy, Low Sodium, Low Cholesterol, Reduced Carbs diet.
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2 cups Green Peas, raw (fresh, shelled)
1 cup Green Scallions or Spring Onions, chopped, raw (3-4 inch strips)
12 Leaves Arugula, raw (or baby spinach)
4 cups Swiss Chard, raw (torn, baby swiss chard)
1/4 cup Vegetable Oil, industrial, canola for salads, woks and light frying
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In a medium saucepan cook peas, covered, in a small amount of boiling. salted water for 3 minutes. Drain and cool. In a large platter arrange peas, green onions, arugula and Swiss chard inches rows. 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.
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