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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


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

1 1/2 cups
332 calories; protein 12.8g; carbohydrates 14.4g; dietary fiber 5.5g; sugars 5g; fat 24.9g; saturated fat 3.4g; cholesterol 12.8mg; vitamin a iu 3012.8IU; vitamin c 37.2mg; folate 58.8mcg; calcium 112.5mg; iron 3.3mg; magnesium 37.4mg; potassium 253.5mg; sodium 500mg.