November 21st, 2024
Recipes
Ricotta and Spinach Salad
Valentina P
- Difficulty
•
- Time 10"
This easy Ricotta and Spinach Salad is reminiscent of spinach-artichoke dip, but far lighter and fresher in flavor. Simply dressed in olive oil and lemon juice for an upscale salad that takes under 10 minutes to prepare.
How To MakeDiet Type: Low-carb
Shopping List
- 3 ounces artichoke hearts, packed in olive oil
- 2 ounces baby spinach
- 2 ounces ricotta cheese (or vegan homemade)
- 2 tablespoons pine nuts
- 1 small chopped scallion, optional (white and light green parts only)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- salt and pepper, to taste
Instructions
- Step 1: Toast the pine nuts in a dry frying pan over medium heat for 2 to 3 minutes, or until golden and fragrant. Shake the pan often to avoid burning.
- Step 2: Toss together the spinach, artichokes, optional scallions, olive oil, lemon juice, salt, and pepper. Top evenly with dollops of ricotta and the toasted pine nuts.
- Serve: Divide the salad into plates and enjoy.
Nutrition
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What you should eat next
Ricotta and Spinach Salad
PT10M 3 ounces artichoke hearts, packed in olive oil 2 ounces baby spinach 2 ounces ricotta cheese (or vegan homemade) 2 tablespoons pine nuts 1 small chopped scallion, optional (white and light green parts only) 1 tablespoon olive oil 1 tablespoon lemon juice salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 2 Servings
Ingredients:
