Herbed Pea Salad in Lettuce Cups

• 1/4 cup lemon juice
• 1/4 cup soy mayonnaise
• 2 Tbs. white wine vinegar
• 1 Tbs. lemon zest
• 1 Tbs. minced shallots, optional
• 1 tsp. Dijon mustard
• 3/4 cup canola oil
• 6 Tbs. slivered almonds
• 2 cups frozen petite peas, thawed
• 1/2 cup chopped fresh dill
• 30 small inner leaves of butter lettuce, 2 to 3 inches wide each (about 3 heads lettuce)

1. To make Vinaigrette: Whisk together all ingredients except oil in medium bowl.
2. Slowly whisk in oil.
3. Season to taste with salt and white pepper.
4. To make Lettuce Cups: Preheat oven to 325F.
5. Spread almonds on baking sheet and toast 5 to 10 minutes, or until golden.
6. Toss peas, dill, and toasted almonds with 9 Tbs.
7. vinaigrette in small bowl.
8. Place large spoonful of pea salad in center of each butter lettuce leaf or cup.
9. Drizzle each cup with 1 tsp.
10. vinaigrette.
11. Set on serving tray and serve immediately, or cover with damp paper towels until ready to serve.

lemon juice, soy mayonnaise, white wine vinegar, lemon zest, shallots, mustard, canola oil, almonds, petite peas, dill, butter

Taken from www.vegetariantimes.com/recipe/herbed-pea-salad-in-lettuce-cups/ (may not work)