2 C fresh basil, coarsely chopped
1 ¾ C mint leaves, coarsely chopped
1 ¼ C fresh parsley leaves, chopped
8 oz sugar snap peas, cut into bite sized pieces
1 cucumber, quartered and thinly sliced
½ C thinly sliced red onion
¾ C Lemon Shallot Vinaigrette (see below)

Toss everything together and serve

Dressing:  
½ C fresh lemon juice
1 minced shallot         let stand together for 5 minutes                

1 C olive oil
½ C minced fresh parsley
1 T honey
1 T country Dijon
Salt and pepper to taste

Combine all in the blender and whirl until smooth.  Makes 2 C.  Keeps well in the refrigerator.

Another recipe brought to you by your kitchen friends at Latigo Ranch.