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.
|6||oz||Stonyfield Organic Fat Free Lemon Yogurt|
|1||tbsp||extra virgin olive oil|
|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)|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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