Crisp Pea Salad
255 mins (prep 15, cooking 240)
11 ingredients
8 servings
I got this recipe from my local grocery store in the produce department. It calls for fresh peas (from the shell), but it also works with frozen peas. Just be sure you have them nice and dry after thawing. "Cooking Time" reflects time to chill in the fridge.

Categories:  technique , salad , beginner-cook , seasonal , no-cook , refrigerator , equipment , brunch , served-cold , easy , presentation , summer , to-go... , vegetable ,
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Serving Size (58.96 g)
Servings 8
Amount per Serving
Calories 119.79 Calories from Fat 85.14
% Daily Value *
Total Fat 9.46g 116.41%
Saturated Fat 6.0g 239.89%
Trans Fat 0.0g %
Cholesterol 29.77mg 79.38%
Sodium 189.63mg 63.21%
Total Carbohydrate 1.49g 3.96%
Dietary Fiber 0.57 g 18.21%
Sugars 0.72 g %
Protein 7.38g 118.1%
Vitamin A 427.83IU% Vitamin C 0.87mg%
Calcium 220.56mg% Iron 0.57mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh peas, green bell pepper, light mayonnaise, raspberry vinaigrette dressing, bacon bits