Pea Shoot Salad With Creamy Lemon Vinaigrette

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1 container (6oz) Stonyfield Organic fat-free lemon yogurt

1/4 cup lemon juice

1 tablespoon extra-virgin olive oil

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper


4 oz sugar snap peas, trimmed

4 oz snow peas, trimmed

1/2 cup frozen peas, thawed

1/2 cup frozen shelled edamame, thawed

7 oz pea shoots, washed, dried and long stems trimmed

1 small head Bibb lettuce, washed, dried and chopped

1 cup baby carrots, cut diagonally into thin slices

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