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Pea Shoot Salad with Lemon Vinaigrette

Pea Shoot Salad with Lemon Vinaigrette
4 ServingsPrep: 20 min. Bake: 15 min.

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.
Nutrition Facts: 1-1/2 cups equals 172 calories,
© Taste of Home 2013

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Pea Shoot Salad with Lemon Vinaigrette (continued)

Nutrition Facts: 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.
© Taste of Home 2013