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Snappy Pea-and-Herb Salad

Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on time 30 mins
Total time 30 mins
Yield Makes 6 servings
Serve this fragrant side with just about any grilled meat; it plays well off smoky, charred flavors. Toss in feta cheese and shrimp to turn it into a main.

Ingredients

  • 2 cups firmly packed fresh basil, coarsely chopped
  • 1 3/4 cups firmly packed fresh mint, coarsely chopped
  • 1 1/4 cups firmly packed fresh flat-leaf parsley leaves
  • 1 (8-oz.) package sugar snap peas, sliced lengthwise
  • 1/2 cup thinly sliced red onion
  • 3/4 cup Lemon-Shallot Vinaigrette

How to Make It

  1. Toss together basil and next 4 ingredients in a large serving bowl. Drizzle with 1/3 cup dressing; toss to coat. Serve immediately with remaining dressing.