Pea Shoot Salad with Lemon Vinaigrette Recipe

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Pea Shoot Salad with Lemon Vinaigrette Recipe

Prep: 20 min. Bake: 15 min.

Yield: 4 Servings

20 15 35

Ingredients

2 medium lemons, halved and seeded
2 teaspoons plus 1/4 cup olive oil, divided
6 cups spring mix salad greens
3 cups torn pea shoots or watercress
1/2 cup sliced radishes
1-1/4 teaspoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Rub lemons with 2 teaspoons oil; place in a greased 9-in. square baking dish. Bake, uncovered, at 425° for 15-20 minutes or until tender.
Meanwhile, in a large bowl, combine the salad greens, pea shoots and radishes.
Cool lemons slightly. Squeeze juice into a small bowl. Finely grate 1/2 teaspoon lemon peel; add to the bowl. Whisk in the sugar, mustard, salt, pepper and remaining oil. Drizzle over salad; toss to coat. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 172 calories, 16 g fat (2 g saturated fat), 0 cholesterol, 217 mg sodium, 7 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2-1/2 fat, 2 vegetable.

Originally published as Pea Shoot Salad with Lemon Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p204