1 lb. sugar snap peas
3 Tbsp. rice vinegar
1 bunch parsley
1/4 tsp. salt
1/3 c. light olive oil
Wash peas.  Remove stems.  Blanch in boiling water.  When tender, scoop peas out with strainer and lay out to cool on baking sheet covered with towel.  Place peas in a bowl.  Blend parsley, oil, vinegar and salt until smooth.  Pour over peas and serve.
I would suggest trying to add some thyme to this as well! It might be great (Molly)!
adapted from member Louise Hjortenfalk’s recipe