Here’s a crunchy and fresh salad that will add a little extra color (and flavor!) to any meal. Garden fresh peas and sweet pea shoots bring the spirit of spring to your table and the tangy, creamy lemon vinaigrette (made with organic yogurt!) is so tasty we like to use it as a marinade and drizzled on just about everything. Chop, whisk, mix, and enjoy!
Here’s a crunchy and fresh salad that will add a little extra color (and flavor!) to any meal. Garden fresh peas and sweet pea shoots bring the spirit of spring to your table and the tangy, creamy lemon vinaigrette (made with organic yogurt!) is so tasty we like to use it as a marinade and drizzled on just about everything. Chop, whisk, mix, and enjoy!
Ready In: 11 minutes
Level: Easy
Prep: 10 minutes
Cook: 1 minutes
Yields: 6 Servings
- 6 ozStonyfield Organic 0% Fat Smooth & Creamy Plain 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
- 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)
Ingredients
Dressing
Salad
directions
Step 1
In a small bowl, whisk together the yogurt, lemon juice, olive oil, mustard and salt and pepper; set aside.
Step 2
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.
Step 3
Place pea shoots, lettuce and carrots in a serving bowl and add cooked pea mixture. Drizzle dressing over top and toss gently. Serve immediately.
