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.

Frozen peas are cooked before freezing so they don't need to be cooked! Serve – Done and ready to serve! Pour into a bowl or put straight onto dinner plates. Delicious to eat as is – I challenge you to stop at one spoonful – but suggestions for dressing up are below!

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.

Pea greens, the young and tender pea vines you may find piled high in tangled bundles at the farmers' market, can be eaten cooked or raw.

Here are a few methods you can use to help prevent adverse effects from antinutrients: Keep portion sizes reasonable: About 1/3 cup (53 grams) to 1/2 cup (80 grams) of green peas at a time is enough for most people. They are more likely to cause problems when consumed in high amounts.

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.

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

Did you know that if a commercially prepared product that is frozen has instructions for cooking, that you cannot use them without cooking them first (and then cooling before adding)?

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.

Is it OK to thaw frozen peas? ›

So, good news: when you're prepping your ingredients for a delicious pea recipe, there is no need to defrost. You can cook them straight from frozen. We insist on one thing though: don't refreeze after defrosting, they won't quite be the same.

Don't overcook otherwise peas will shrivel and become tough. Season after cooking – once cooked, immediately add lemon juice (highly recommended) and seasoning(s) of choice. Many recommend adding 1-2 teaspoons of sugar per pound of frozen peas to bring out the sweetness but I haven't found this to be necessary.

Peas are naturally sweet and, when cooked perfectly, have that delightful "pop" in your mouth as they burst. Overcooked peas don't have that lovely texture. Instead, they're mushy, they lose their sweetness, and their bright green color leaches out, leaving them an unappetizing brown.

Frozen peas are usually preserved at an early stage, so that they taste good for a longer period of time, whereas fresh peas become mushy and turn starchy within a few days.

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.

Sugar snap peas are a cross between snow and garden peas. The pods of snow peas are flatter with small, premature peas, whereas sugar snap peas are more rounded. Both have an identical nutritional profile and very similar flavors although sugar snap peas tend to be sweeter and more flavorful.

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.