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!)