Spinach, Pea & Ricotta Salad

8
Easy
Salads

Characteristics

Nutritional Facts Per Serving

120
Calories
3 g
Protein
11 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 120
  • Lipides 8 g
    • Saturated fat  1 g
  • Cholesterol 5 mg
  • Sodium  260 mg
  • Carbs 11 g
    • fiber  3 g
  • Protein 3 g

Ingredients

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

Method

  1. In a small bowl, use a fork to blend olive oil, lemon juice, honey, salt and pepper until smooth.
  2. Place spinach in a large salad bowl. Add both kinds of peas, the mint and lemon juice mixture. Toss well.
  3. Use two spoons to shape ricotta into 6 to 8 football-shaped ovals and place them on top of the salad. Serve immediately.

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