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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

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.

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

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.

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