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.

Adam Dolge
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

332 calories; protein 12.8g 26% DV; carbohydrates 14.4g 5% DV; exchange other carbs 1; dietary fiber 5.5g 22% DV; sugars 5g; fat 24.9g 38% DV; saturated fat 3.4g 17% DV; cholesterol 12.8mg 4% DV; vitamin a iu 3012.8IU 60% DV; vitamin c 37.2mg 62% DV; folate 58.8mcg 15% DV; calcium 112.5mg 11% DV; iron 3.3mg 19% DV; magnesium 37.4mg 13% DV; potassium 253.5mg 7% DV; sodium 500mg 20% DV.