Ingredients
- 2 cups fresh shelled peas (about 1 1/2 pounds unshelled)
- 1 cup 3- to 4-inch strips green onion
- 6 cups arugula or baby spinach
- 4 cups baby Swiss chard, torn red-tip leaf lettuce, or torn romaine lettuce
- 1/4 cup Strawberry Vinegar (recipe below) or store-bought raspberry vinegar
- 1/4 cup canola oil
Description
Arugula And Pea Salad - The Huffington Post
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