Pea Shoot Salad with Lemon Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
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.
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