Pea Shoot Salad with Creamy Lemon Vinaigrette
Here is a fresh and crunchy salad that will add a bright, colorful contrast to your main dish. This lemony dressing is also delicious as a marinade or drizzled over grilled chicken or shrimp.
Yields: 6 Servings
Recipe Tools
Print Recipe
Email Recipe
Save to Recipe Box
Cook's Tools
Ingredients
| Dressing | ||
|---|---|---|
| 6 | oz | Stonyfield Organic Fat Free Lemon Yogurt |
| 1⁄4 | c | lemon juice |
| 1 | tbsp | extra virgin olive oil |
| 1⁄2 | tsp | Dijon mustard |
| 1⁄2 | tsp | salt |
| 1⁄4 | tsp | black pepper |
| Salad | ||
| 4 | oz | sugar snap peas (trimmed) |
| 4 | oz | snow peas (trimmed) |
| 1⁄2 | c | frozen peas (thawed) |
| 1⁄2 | c | frozen shelled edamame (thawed) |
| 7 | oz | pea shoots (washed, dried and long stems trimmed) |
| 1 | small head Bibb lettuce (washed, dried and chopped) | |
| 1 | c | baby carrots (cut diagonally into thin slices) |
Directions
In a small bowl, whisk together the yogurt, lemon juice, olive oil, mustard and salt and pepper; set aside.
Bring a pot of salted water to a boil. Add sugar snap peas, snow peas, peas and edamame to pot and cook for 1 minute. Drain, rinse under cold water and blot dry with paper towels.
Place pea shoots, lettuce and carrots in a serving bowl and add cooked pea mixture. Drizzle dressing over top and toss gently. Serve immediately.
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
| % Daily Value* | ||
| * Percent Daily Values are based on a 2,000 calorie diet. |
Log in to Rate or Review this Recipe
