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Add an essence of spring and summer with the bright colorfulness of peas and lettuce.




  • 1/2 cup pearl onions
  • 1 1/2 tablespoons olive oil, divided
  • 2 cups fresh shelled green peas or frozen petit peas
  • 1 head butterhead lettuce, coarsely chopped
  • 1 tablespoon flat leaf parsley, chopped
  • 1 tablespoon fresh mint or basil, chopped
  • Water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper



  1. To peel onions, bring 3 cups water to a boil over high heat. Add onions and cook 1 minute. Drain hot water and transfer onions to a bowl of ice water. Let sit in ice water 5 minutes then drain. Slip off skins. Trim root and stem ends.
  2. Heat 1 tablespoon olive oil in medium saucepan over medium-low heat. Add peeled onions and sauté until slightly softened, about 8 minutes.
  3. Gently stir peas, lettuce, parsley and mint or basil into saucepan. Add enough water to pan to prevent scorching, about half an inch. Bring to a boil, reduce heat, cover and simmer 5 to 8 minutes. Add more water if pan becomes dry.
  4. Drain well. Season with salt and pepper. Drizzle with remaining 1/2 tablespoon (1 1/2 teaspoons) olive oil. stir gently.


Serves 4


Nutrition Facts    
Serving Size: 1/2 cup     
Servings per Recipe: 4    
Amount per Serving    
Calories: 113    
Calories from Fat: 45    
  % Daily Value *  
Total Fat: 5 g 8%  
Saturated Fat: 1 g 4%  
Cholesterol: 0 mg 0%  
Sodium: 267 mg 11%  
Total Carbohydrate: 12 g 4%  
Dietary Fiber: 4 g 17%  
Protein: 5 g 9%  
Vitamin A 21%  
Vitamin C 31%  
Calcium 4%  
Iron 9%  

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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