Spinach, Pea & Ricotta Salad

Prep time: 10min
Total time: 20min
Serves 8
1/4 cup
extra virgin 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
0
1/2 cup
light ricotta
125 mL
1/8 of the recipe
calories
120
fat
8 g
saturated fat
1 g
carbs
11 g
protein
3 g
cholestrol
5 mg
fibre
3 g
sodium
260 mg

Directions

  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.