NEXT RECIPE >

TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 4 servings

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

Nutritional Facts

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

Directions

  1. 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.
  2. Meanwhile, in a large bowl, combine the salad greens, pea shoots and radishes.
  3. 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.
Originally published as Pea Shoot Salad with Lemon Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p204


Reviews for Pea Shoot Salad with Lemon Vinaigrette

AVERAGE RATING
(0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image