1 lb. sugar snap peas1 bunch parsley 1/3 c. light olive oil 3 Tbsp. rice vinegar 1/4 tsp. salt
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.
adapted from member Louise Hjortenfalk’s recipe (Thanks, Louise!)