2 cups peas
1 cup green onion, cut in 3 inch strips
6 cups arugula or 6 cups Baby Spinach
4 cups baby swiss chard
14 cup raspberry vinegar or 14 cup strawberry vinegar
14 cup salad oil
In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool. Arrange peas, green onions, arugula and Swiss chard in rows on a large platter or in a serving bowl. In a screw-top jar combine the raspberry vinegar and salad oil. Cover and shake well. Drizzle over salad. Store any leftover dressing in the refrigerator.