Spinach, Pea & Ricotta Salad
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- Level
- very easy
- 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
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.
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Nutritional Facts
- 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