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.
|1 container (6 oz) organic fat-free lemon yogurt||1/2 teaspoon Dijon mustard|
|1/4 cup lemon juice||1/2 teaspoon salt|
|1 tablespoon extra-virgin olive oil||1/4 teaspoon black pepper|
|4 oz sugar snap peas, trimmed||7 oz pea shoots, washed, dried, and long stems trimmed|
|4 oz snow peas, trimmed||1 small head Bibb lettuce, washed, dried, and chopped|
|1/2 cup frozen peas, thawed||1 cup baby carrots, cut diagonally into thin slices|
|1/2 cup frozen shelled edamame, thawed|
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. Makes 6 servings.