Grassy, sweet pea shoots add another layer of pea flavor to this light spring salad recipe. Look for them near other sprouts or at Asian markets and farmers' markets.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2016
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Ingredients

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Directions

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  • Whisk oil, vinegar, shallot, salt and pepper in a large bowl. Add pea shoots (or sunflower sprouts), snap peas, sunflower seeds and tarragon; gently toss to coat.

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Nutrition Facts

167 calories; protein 5.4g 11% DV; carbohydrates 13g 4% DV; exchange other carbs 1; dietary fiber 4.4g 18% DV; sugars 5.5g; fat 11.2g 17% DV; saturated fat 1.3g 6% DV; cholesterolmg; vitamin a iu 2425.2IU 49% DV; vitamin c 55.4mg 92% DV; folate 43.4mcg 11% DV; calcium 61.5mg 6% DV; iron 2.6mg 14% DV; magnesium 27.6mg 10% DV; potassium 215.9mg 6% DV; sodium 148.6mg 6% DV; thiamin 0.1mg 10% DV.

Reviews (1)

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Rating: 3 stars
05/02/2016
Something different -- especially good if you like Tarragon Fresh spring ingredients like snap peas and sunflower sprouts made a wonderful combination but were a little pricey at the store I went to. I did enjoy a small amount of this salad but would not want to eat too much as the 1/4 cup fresh Tarragon made that flavor a little more pronounced than I would like. Definitely worth a try if you have any of the ingredients growing in your garden. Pros: Delicious fresh ingredients. A little different from the usual Cons: can be expensive ingredients Read More