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  • 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


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

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