PEA SHOOTS AND CRISPY HAM RECIPE

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Photo by Marco Verch

Screen Shot 2020-04-08 at 5.22.11 PM

WHAT TO DO WITH LEFT-OVER EASTER HAM? TURN IT INTO A HEALTH FEST! 

PEA SHOOTS AND CRISPY HAM RECIPE: 

OLIVE OIL

LEFT OVER HAM DICED

1 TABLESPOON SPICY MUSTARD

1 CUP OF FRESH OR FROZEN PEAS

SEA SALT AND PEPPER FOR TASTE

4 CUPS OF ARUGULA

3 CUPS OF PEA SHOOTS (SAME SECTION AT THE GROCERY STORE AS ARUGULA)

1⁄2 CUP OF SHELLED PUMPKIN SEEDS FOR A CRUNCH

5 TABLESPOONS OF CIDER VINEGAR (DIVIDED)

COOK DICED HAM IN A LITTLE OLIVE OIL TILL CRISPY (ABOUT 10 MINUTES) – SET HAM ASIDE IN A BOWL. KEEP USING THE PAN.

ADD MUSTARD TO THE PAN, 4 TABLESPOONS OF VINEGAR, AND A DASH OF OLIVE OIL. ADD PEAS AND SALT/PEPPER. COOK ABOUT 4 MINUTES. SET ASIDE AND LET COOL ABOUT 5 MINUTES, ADD THE LAST TABLESPOON OF VINEGAR.

PUT THE ARUGULA AND PEA SHOOTS IN A LARGE SALAD BOWL. BLEND IN THE PEA MIXTURE. TOP WITH THE HAM AND PUMPKIN SEEDS. SERVE!

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