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

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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

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Prep: 10 mins

Cook: 1 min

Yields: 6 Servings

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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

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.