Title: Chilled Sugar Snap Peas with Mint & Bacon Dressing
Categories: Vegetable Side dish
Yield: 8 Servings

2	lb	Sugar snap peas or Chinese pea pods, rinsed
1	tb	Sugar
2	ts	Cornstarch
1/2	c	Each chicken broth and rice vinegar
2	tb	Minced fresh mint leaves
4		Thick slices bacon, cooked crisp, drained and crumbled

Break ends off peas and pull off strings. In a 4 to 5 quart covered pan, bring 2 quarts of water to a boil over high heat. Add peas. Cook, uncovered, until tender-crisp to bite, about 1 minute. Drain and, at once, immerse peas in ice water until cold. Drain. If making ahead, wrap airtight and chill up to 1 day.

In a 1 1/2 to 2 quart pan, mix sugar and cornstarch, then stir in broth and vinegar. Bring to a boil over high heat, stirring constantly. Let cool. If making ahead, cover and chill up to 1 day. Let come to room temperature and stir well. Arrange peas in a bowl. Stir mint into sauce and pour over peas. Sprinkle with bacon.

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