Arugula and pea salad (recipe)

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Arugula and pea salad (recipe)
NameArugula and pea salad
IngredientsGreen peas Scallions Spring onion Arugula Swiss chard
Cooktime (in hours)0.166666667
Preptime (in hours)0.583333333
Totaltime (in hours)0.75
Keto friendlinessKeto friendly
Calories97.8
Fat7
Protein2.6
Carbohydrate6.9
Fiber2.5
Net carbohydrates4.4
Sugar2.6
Saturated fat0.9
Cholesterol (mg)0
Sodium43
Servings8
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Arugula and pea salad (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Recipe instructions

  1. 1. In a medium saucepan cook peas, covered, in a small amount of boiling.
  2. salted water for 3 minutes. Drain and cool.
  3. 2. In a large platter arrange peas, green onions, arugula and Swiss chard inches.
  4. rows.
  5. 3. In a screw-top jar combine the Strawberry Vinegar and salad oil. Cover.
  6. and shake well. Drizzle over salad. Store any remaining dressing in the.
  7. refrigerator.
  8. To Make Your Own Strawberry Vinegar: In a medium stainless steel saucepan combine 1 cup.
  9. chopped fresh strawberries and 1 cup cider vinegar. Bring to a boil and.
  10. reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Pour the.
  11. vinegar-berry mixture through a fine-mesh strainer and let liquid drain into.
  12. a bowl. Discard the berries. Transfer vinegar to a jar or bottle. Cover.
  13. tightly with a nonmetallic lid. Chill for at least 1 hour. Store in the.
  14. refrigerator up to 6 months. Makes 11/4 cups.

    Food tags
    Chard, Greens, Vegetable, Vegan, Low Cholesterol,, Beginner Cook, Easy



Keto-meter rating
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Time:
Prep Time in Hours and Mins:45M

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Contributors: Prab R. Tumpati, MD