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 Salads 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. Ready In: 11 mins Level: Easy Prep: 10 mins Cook: 1 min Yields: 6 Servings Print Recipe Ingredients Dressing 6 oz Stonyfield Organic Fat Free Lemon Yogurt 1/4 c lemon juice 1 T extra virgin olive oil 1/2 t Dijon mustard 1/2 t salt 1/4 t 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 Step 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.
