If you are looking for an exciting new twist to your salad I have one for you today! I saw Giada DeLaurentiis make this on her Food Network show a few weeks ago and I sat there thinking "I MUST have this salad!" So, when we decided to grill steaks for dinner on mother's day I knew what I had to make to go with them. One bite and I was hooked. I almost didn't even need the steak. Almost. Enjoy!
Whipped Ricotta Salad (adapted from foodnetwork.com)
For the whipped ricotta:
1 c. whole milk ricotta cheese
2 t. extra virgin olive oil
1/8 t. salt
For the dressing:
1 c. fresh basil leaves
2 T. toasted pine nuts
2 T. sherry vinegar
1/2 t. salt
1/4 t. crushed red pepper
3 T. extra virgin olive oil
For the salad:
1 c. cherry or grape tomatoes, halved
18 sugar snap peas, halved
3 c. baby arugula
For the whipped ricotta:
Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth (about 30 seconds.) Remove to a bowl and set aside.
For the dressing:
Place the basil, pine nuts, vinegar, salt and crushed red pepper in a food processor. With the motor running drizzle in the olive oil to form a smooth dressing. Set aside.
For the salad:
Spread the ricotta on the bottom of a platter. Toss the tomatoes, snap peas and baby arugula with the dressing in a large bowl and place on top of the ricotta leaving some of the cheese exposed around the edges. Serve.
4 servings (274 calories each serving) according to my calculator on loseit.com
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