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.

Other safe ways to thaw are: under cold, running water (no more than two (2) hours), by cooking (smaller frozen items), or in the microwave. For more information about food safety, contact Katherine Allen at UF/IFAS Suwannee County Extension, an equal opportunity institution, by calling 386-362-2771.

Frozen peas are flash-steamed before they're frozen, so they're already ready to eat—you just want to warm them very quickly so they maintain their slight bounce and bright color.

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 Shoots are a good source of Vitamins K, C, and A. Pea shoots are also a good source of plant protein and micronutrients. Adding pea shoots into your meals can help meet daily vitamin goals and give your meals a nutrient boost!

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.

Peas are a good source of vitamins C and E, zinc, and other antioxidants that strengthen your immune system. Other nutrients, such as vitamins A and B and coumestrol, help reduce inflammation and lower your risk of chronic conditions, including diabetes, heart disease, and arthritis.

There is no need to thaw the peas for any of these cooking methods. Just add straight from the freezer! And since all of these methods are super easy to execute, try them all at least once to discover your favorite way to cook frozen peas.

Overcooking them

One of the major mistakes everyone seems to make with peas is that they often get overcooked. This is what turns them from vibrant deep green to that putrid yellowy green. In addition, overcooked peas, depending on the cooking method, can be extremely dry, tough, and starchy, or mushy and soupy.

Yes, dogs can eat peas. Green peas, snow peas, sugar snap peas, and garden or English peas are all OK for dogs to find in their bowl on occasion. Peas have several vitamins, minerals, and are rich in protein and high in fiber. You can feed your dog fresh or frozen peas, but avoid canned peas with added sodium.

Is it better to boil or microwave frozen peas? ›

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.

A standard serve is about 75g (100–350kJ) or: ½ cup cooked green or orange vegetables (for example, broccoli, spinach, carrots or pumpkin) ½ cup cooked dried or canned beans, peas or lentils (preferably with no added salt)

Salad Greens and Lettuce

One serving is 2 cups mesclun greens (about 10 calories), 2 cups raw spinach (about 14 calories) or 1 cup cooked greens (about 40 calories), per the USDA.

An 80g serving (3 heaped tablespoons of cooked yellow split peas) counts as 1 portion of your 5 a day fruit and vegetables.

A 3.5-ounce (100-gram) serving of either snow or sugar snap peas provides (1). Unlike your typical shelled pea, both snow peas and sugar snap peas are much less starchy — meaning they contain fewer carbs. In fact, both provide less than 8 grams of carbs in 3.5 ounces (100 grams) (1).