Summer Salad – Arugula and Pea Salad with Strawberry Vinaigrette Recipe

Here is another great summer salad recipe that is great for lunch or as a side salad with dinner.  I hope you enjoy it!


2 cups fresh shelled peas (about 1-1/2 pounds unshelled) or frozen peas
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 cup chopped fresh strawberries
1 cup cider vinegar
1/4 cup salad oil or olive oil
1/2 cup borage flowers or other edible flowers (optional)


  1. 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. (Store in the refrigerator up to 6 months).
  2. 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 in a large platter or in a serving bowl.
  3. In a screw-top jar, combine 1/4 cup of the vinegar-berry mixture and salad oil. Cover; shake well. Drizzle over salad.
  4. Garnish with borage flowers or other edible flowers.
  5. Store any remaining dressing in the refrigerator.

Makes 8 to 10 servings.

If you have any summer salad recipes share them with us.  Hope to hear from you!  Enjoy Life!!!