Spinach, Pea & Ricotta Salad
Prep Time
Serves
Cooking Mode
¼ cup olive oil
¼ cup fresh lemon juice (approx. 2 lemons)
1 tbsp honey
½ tsp salt
pepper to taste
1 pkg baby spinach
1 cup frozen petite peas, cooked according to package directions and cooled
1 cup sugar snap peas, ends trimmed and cut into thirds
6 leaves fresh mint, finely chopped
½ cup light ricotta
¼ cup olive oil
¼ cup fresh lemon juice (approx. 2 lemons)
1 tbsp honey
½ tsp salt
pepper to taste
1 pkg baby spinach
1 cup frozen petite peas, cooked according to package directions and cooled
1 cup sugar snap peas, ends trimmed and cut into thirds
6 leaves fresh mint, finely chopped
½ cup light ricotta
Directions
1In a small bowl, use a fork to blend olive oil, lemon juice, honey, salt and pepper until smooth.
2Place spinach in a large salad bowl. Add both kinds of peas, the mint and lemon juice mixture. Toss well.
3Use two spoons to shape ricotta into 6 to 8 football-shaped ovals and place them on top of the salad. Serve immediately.
Disclaimer
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Personal Note
Personal Note
