<http://schema.org/recipeInstructions>
" Pour oil into jar with tight-fitting lid. From lemon, finely grate all peel and squeeze 2 tablespoons juice; add to jar, along with vinegar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cover; shake well. Let stand up to 2 hours or refrigerate up to 3 days. Bring to room temperature before serving. Fill large bowl with ice and water. Heat 4-quart saucepan of water to boiling on high. Add snap peas; cook 2 minutes or just until bright green. Drain and immediately transfer to ice water. When cool, drain again. Peas can be covered and refrigerated overnight. On serving platter, with hands, gently toss lettuce, herbs, apricots, pistachios, and snap peas. Shake dressing and drizzle over salad or serve alongside."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a13934/apricot-pistachio-salad-recipe-ghk-0412/>