- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- 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
Method
- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 120
- Fat:
- 8 g
- Saturated Fat:
- 1 g
- Carbs:
- 11 g
- Fibre:
- 3 g
- Cholesterol:
- 5 mg
- Protein:
- 3 g
- Sodium:
- 260 mg