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Snappy Pea and Herb Salad

August 10, 2014
Snappy Pea and Herb Salad

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

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.


Sheryl M.

‘Thank you’ just seems so inadequate…It was honestly one of the best vacations I can remember.

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David & Judith F.

The horse riding was wonderful, the food excellent, the scenery breathtaking and your company very, very pleasant.

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Everything was top notch, and everyone was so friendly and helpful.

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Sue P.

We loved Latigo Ranch! It was our best vacation ever! Cabins were comfortable, food was scrumptious and the wranglers were wonderful.

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John & Jenni E.

This has been our second consecutive visit and again it has equaled all expectations.

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