Spinach, Pea & Ricotta Salad

  • Prep Time 10 min
  • Total Time 20 min
  • Serves 8

Ingredients

  • 1/4 cup olive oil 60 mL
  • 1/4 cup fresh lemon juice (approx. 2 lemons) 60 mL
  • 1 tbsp honey 15 mL
  • 1/2 tsp salt 2 mL
  • pepper to taste
  • 1 pkg baby spinach 312 g
  • 1 cup frozen petite peas, cooked according to package directions and cooled 250 mL
  • 1 cup sugar snap peas, ends trimmed and cut into thirds 250 mL
  • 6 leaves fresh mint, finely chopped
  • 1/2 cup light ricotta 125 mL

Directions

  • Step 1

    In a small bowl, use a fork to blend olive oil, lemon juice, honey, salt and pepper until smooth.

  • Step 2

    Place spinach in a large salad bowl. Add both kinds of peas, the mint and lemon juice mixture. Toss well.

  • Step 3

    Use two spoons to shape ricotta into 6 to 8 football-shaped ovals and place them on top of the salad. Serve immediately.

Nutrition Facts

  • Nutrition Description 1/8 of the recipe
  • Calories 120
  • Fat 8 g
  • Saturated Fat 1 g
  • Carbs 11 g
  • Protein 3 g
  • Cholesterol 5 mg
  • Fibre 3 g
  • Sodium 260 mg