<http://schema.org/recipeInstructions>
" Dressing: Whisk lemon peel, juice, mustard, vinegar, sugar, salt and pepper in a medium bowl to blend. Gradually whisk in oil until thickened and blended. Bring a medium pot of water to a boil. Add snap peas; boil 30 to 60 seconds until bright green and crisp-tender. Immediately drain in a colander, cool under cold running water and let drain. With a vegetable peeler, pare thin strips down length of squash making ribbons no wider than 1&amp;amp;#8260;2 in. (discard seedy middle of squash). Pare carrots in strips the same way. Mix strips (you&amp;#039;ll have about 8 cups). On 12 salad plates or 2 large platters, ar\u00ADrange baby lettuce. Top each serving with a mound of about 3&amp;amp;#8260;4 cup squash-carrot mixture. Make a depression in centers to form nests. Put 4 or 5 grape tomato &amp;quot;eggs&amp;quot; in middle of each; scatter snap peas around nests. Cover and refrigerate un\u00ADtil serving. Just before serving: Add chives to dressing; spoon over salad. Planning Tips: Up to 2 days ahead, refrigerate dressing in a covered jar, cut and wrap chives and prepare and bag snap peas. Up to 1 day ahead, prepare carrots and squash. Bag and refrigerate. Prepare through Step 4 up to 4 hours before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a10626/spring-salad-lemon-chive-dressing-122063/>