- 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
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.