Classic Pea Salad Recipe (2024)

FAQs

How much is a serving of pea salad? ›

Makes 4 servings of about ½ cup each. Double or triple ingredient amounts for larger gatherings. Per ½ cup serving: 144 calories; 6.8g total fat (3.1g saturated, 0.1g polyunsaturated, 0.0g monounsaturated); 277mg sodium; 11.9mg cholesterol; 11.6g carbohydrate; 4.0g fiber; 4.1g sugars; 10g protein; 237.4mg potassium.

Frozen peas are great, and here's what I do: I let them thaw for just a bit at room temperature, but I don't let them go all the way. You want them to stay nice and cold and firm so they don't freak out and get mushy when you mix the salad together.

Don't Eat the Frozen Peas (unless they were cooked first!)

So, when you see salad bars that have the fresh green peas that were frozen, now they must be cooked and cooled before putting directly on the salad bar. They cannot be put on the salad bar without cooking.

Green peas, yellow peas, snap peas, and snow peas are all varieties of the same plant. A good rule of thumb to remember when it comes to peas is that all peas that you can eat raw, you can also dehydrate and use as a dried good, but not all dried peas can be eaten fresh.

The USDA recommends a weekly serving of 1 ½ cup of pulses as part of a healthy eating pattern, and dry peas are a simple go-to. A ½ cooked serving dry peas boasts 8g of protein and 8g of fiber, as well as 355mg potassium, as much as a banana.

Pea Salad (1 cup) contains 21.5g total carbs, 14.6g net carbs, 42.5g fat, 10.5g protein, and 503 calories.

Pea shoots are a good source of dietary fiber, vitamin C, E and A, and potassium. Glycosylated quercetin derivatives were the main flavonoid compounds of pea shoots. The nutritional value was generally stable during storage.

When you freeze fruits and vegetables you actually are freezing the water in the plant cells. When the water freezes, it expands and the ice crystals cause the cell walls to rupture. So the texture of thawed produce is much softer than when it was raw.

Cook for 5 minutes, stirring every now and then, or until the peas are heated through. Frozen peas are cooked before freezing so they don't need to be cooked! Serve – Done and ready to serve!

Pour frozen peas in a covered Pyrex dish and microwave for two minutes. These peas will steam instead of boil, and are usually firmer. Before you cook them you can also add some water or 2 tablespoons of butter for richer peas. Place microwave-safe bags of peas directly in the microwave and cook for 2-3 minutes.

Are frozen peas good for you? ›

Springtime is fresh pea season. But the good news is that frozen peas allow you to get the health benefits of peas year-round, because they are frozen at their peak—helping to preserve their nutrients. Frozen peas are packed with all the protein, fiber, and other nutrients found in fresh ones.

It is important to note that boiling can lead to the loss of some nutrients. Try steaming to get the maximum nutrition from the cooked little green peas.

Yes, you can eat canned peas straight from the can without cooking them. Canned peas are typically pre-cooked during the canning process, making them safe and ready to eat. However, for most recipes and optimal flavor, it is recommended to cook them further.

Raw green peas are 79% water, 14% carbohydrates, 5% protein, and contain negligible fat (table).

Peas and beans do look very similar and fall under the general seed family, but they aren't the same. Peas are generally round while beans have a wider variety of shapes. Color also varies considerably with non-pea beans. Peas don't usually vary that much in color – they're mostly green.

Pea greens have a grassy flavor with a hint of sweetness reminiscent of peas and a mineral essence similar to spinach. Older vines can be tough and bitter, though. They pair particularly well with Asian flavors but also add a nice snap to tacos or as a finishing garnish on nearly any dish.

They taste like peas, so not only are they scrumptious, they pack a powerful nutrient punch. That's right, Pea Shoots contain vitamin C, vitamin A and are super-rich in antioxidants which provide anti-inflammatory and phytonutrients to support the body's immune system.