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. Pea Shoot Salad with Creamy Lemon Vinaigrette Go to recipes By Stonyfield Vegetarian American Gluten Free SaladsHere 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. Ready In: 11 mins Level: Easy Prep: 10 mins Cook: 1 min Yields: 6 Servings Print RecipeIngredientsDressing6 oz Stonyfield Organic Fat Free Lemon Yogurt1/4 c lemon juice1 Tbsp extra virgin olive oil1/2 tsp Dijon mustard1/2 tsp salt1/4 tsp black pepper Salad4 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)directionsStep 1In a small bowl, whisk together the yogurt, lemon juice, olive oil, mustard and salt and pepper; set aside.Step 2Bring 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.Step 3Place pea shoots, lettuce and carrots in a serving bowl and add cooked pea mixture. Drizzle dressing over top and toss gently. Serve immediately.