Pea shoots are the tender leaves and stems of sugar snap pea plants--not to be confused with the more delicate pea sprouts, which, like microgreens, are the sprouted seeds. Turn leftover ham into a crouton-esque topping with a quick sear in a hot pan. Source: EatingWell Magazine, April 2020

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Ingredients

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Directions

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  • Heat 1 tablespoon oil in a medium skillet over medium-low heat. Add ham and cook, stirring occasionally, until crispy, 8 to 10 minutes. Using a slotted spoon, transfer the ham to a plate.

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  • Add mustard to the pan and scrape up any browned bits. Stir in 4 tablespoons vinegar and the remaining 3 tablespoons oil. Add peas and pepper; cook, stirring occasionally, until the peas are tender, 3 to 4 minutes. Remove from heat and let cool for 5 minutes. Stir in tarragon and the remaining 1 tablespoon vinegar.

  • Place arugula and pea shoots in a large bowl. Add the pea mixture and toss well to combine. Top with the ham and sunflower seeds.

Nutrition Facts

331 calories; 24.9 g total fat; 3.4 g saturated fat; 13 mg cholesterol; 500 mg sodium. 253 mg potassium; 14.4 g carbohydrates; 5.5 g fiber; 5 g sugar; 12.8 g protein; 3013 IU vitamin a iu; 37 mg vitamin c; 59 mcg folate; 112 mg calcium; 3 mg iron; 37 mg magnesium;

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