Arugula And Pea Salad

1. In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool.

2. Arrange peas, green onions, arugula and Swiss chard in rows on a large platter or in a serving bowl.

3. In a screw-top jar combine the raspberry vinegar and salad oil. Cover and shake well.

4. Drizzle over salad. Store any leftover dressing in the refrigerator.

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Nutrient	Quantity
Total fats	55.3057 g
Protein	11.8647 g
Carbohydrates	28.639 g
Energy	631.79 kCal
Fatty acids, total saturated 18:3 undifferentiated	4.2306 g
Water	483.254 g
Aspartic acid	0.4469 g
Calcium, Ca	386.64 mg
Lutein + zeaxanthin	22165.58 g
Fiber, total dietary	10.598 g
Fatty acids, total saturated 22:0	0.0389 g
Carotene, beta	9899.28 g
Niacin	2.3523 mg
Vitamin A, RAE	831.28 g
Fatty acids, total trans-polyenoic	0.9427 g
Arginine	0.4311 g
Riboflavin	0.4081 mg
Tocopherol, beta	0.626 mg
Fatty acids, total polyunsaturated 15:0	0.0014 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	3.3528 g
Fatty acids, total saturated 20:1	0.2547 g
Glutamic acid	0.8781 g
Sodium, Na	357.61 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0738 g
Total lipid (fat)	55.3057 g
Manganese, Mn	1.4969 mg
Fructose	1.5052 g
Proline	0.1235 g
Fatty acids, total saturated 16:0	1.8222 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	24.3029 g
Sucrose	0.1136 g
Choline, total	81.437 mg
Sugars, total	14.6601 g
Serine	0.245 g
Fatty acids, total saturated 10:0	0.0085 g
Fatty acids, total saturated 18:0	0.6361 g
Fatty acids, total saturated 20:4 undifferentiated	0.0024 g
Vitamin B-6	0.6063 mg
Selenium, Se	3.383 g
Ash	5.4437 g
Fatty acids, total saturated 18:1 undifferentiated	19.5691 g
Pantothenic acid	2.3401 mg
Phenylalanine	0.3348 g
Fatty acids, total polyunsaturated 22:1 c	0.0754 g
Copper, Cu	0.5258 mg
Betaine	0.552 mg
Thiamin	0.4257 mg
Methionine	0.049 g
Iron, Fe	8.7829 mg
Carbohydrate, by difference	28.639 g
Phosphorus, P	250.27 mg
Folate, total	240.18 g
Tocopherol, gamma	53.9708 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0754 g
Alanine	0.1137 g
Valine	0.6935 g
Fatty acids, total saturated 18:2 undifferentiated	25.001 g
Glycine	0.1411 g
Carotene, alpha	151.04 g
Glucose (dextrose)	1.1644 g
Fatty acids, total saturated 14:0	0.0419 g
Zinc, Zn	1.7536 mg
Isoleucine	0.5273 g
Tocopherol, delta	16.5208 mg
Fatty acids, total saturated 12:0	0.0057 g
Fatty acids, total polyunsaturated	29.2564 g
Fatty acids, total saturated 14:1	0.0014 g
Leucine	0.6341 g
Fatty acids, total trans-polyenoic 18:3i	0.6383 g
Fatty acids, total polyunsaturated 18:2 i	0.3044 g
Vitamin A, IU	16625.16 IU
Folate, DFE	240.18 g
Tryptophan	0.0774 g
Vitamin C, total ascorbic acid	188.314 mg
Fatty acids, total polyunsaturated 16:1 c	0.0726 g
Fatty acids, total polyunsaturated 18:1 c	19.4151 g
Fatty acids, total saturated 20:0	0.194 g
Tyrosine	0.194 g
Vitamin K (phylloquinone)	1485.493 g
Fatty acids, total saturated	2.7616 g
Histidine	0.0851 g
Fatty acids, total monounsaturated	19.9768 g
Threonine	0.3135 g
Folate, food	240.18 g
Fatty acids, total polyunsaturated 17:0	0.0007 g
Fatty acids, total polyunsaturated 24:0	0.0014 g
Vitamin E (alpha-tocopherol)	15.7285 mg
Fatty acids, total trans	0.9427 g
Magnesium, Mg	231.44 mg
Lysine	0.5385 g
Potassium, K	1493.45 mg
Cystine	0.0627 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Green Onion	1 cup	19.17	4.0754	0.3337
pea	2 cups	82.32	14.798	0.392
arugula	6 cups	30	4.38	0.792
swiss chard	4 cups	27.36	5.3856	0.288
salad oil	0.25 cup	472.94	0	53.5
raspberry vinegar	0.25 cup	0	0	0