- 1 lb. sugar snap peas
- 1 lb. snow peas
- 1 lb. fresh green peas, shelled
- 1 bunch mint
- 1 bunch cilantro
- 1 bunch Italian parsley
- 2 tablespoons light olive oil
- 1⁄4 cup rice vinegar
- 1⁄3 teaspoon salt
Wash peas. Remove any stems. Blanch peas in boiling water (blanch pod peas separately from shelled peas). When tender, scoop peas out with strainer and lay out to cool on baking sheet covered with towel. Combine peas in large bowl. Blend herbs, oil, vinegar and salt until smooth. Pour over peas and serve.
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