If you're looking for savory ways to utilize your early crops of springtime herbs, here's an easy and delicious salad that goes to the table with sandwiches, pasta, seafood, or simply as a light and refreshing entrée. This recipe serves four, you can increase quantities for larger gatherings.
Ingredients
1/2 c. fresh basil
1/2 c. fresh parsley
1/2 tsp. salt
1/4 c. extra virgin olive oil
2 tsp. tarragon vinegar
1 tsp. Dijon mustard
One large sweet potato, boiled until fork tender, but not soft and cut into 1"- 2" pieces
1 c. sugar snap peas
1/2 c. red grapes
Process
1. In a small food processor, blend the first six ingredients until they become incorporated.
2. Put potato wedges, peas and grapes into bowl, pour dressing all over and mix well.
3. Serve with your favorite sandwich, seafood or as a refreshing entrée.
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