Spring Green Salad with Whipped Honey Ricotta

Name: Spring Green Salad with Whipped Honey Ricotta
Prep time: 25 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 5 cups baby spring mix; 10-12 talks asparagus, trimmed and sliced thinly or chopped into 2" pieces; 2 small baby zucchini, sliced into ribbons; 1 cup baby heirloom tomatoes, halved; 2/3 cup peas; 1/4 cup farro; 1/4 cup radish, sliced thinly; 1 tbsp HEB basil pesto, plus more for topping, if desired; 2 cloves garlic; 1/2 tsp olive oil; 1/2 cup part skim ricotta; 1/2 tbsp lemon zest; 1/2 tbsp honey; 2 tbsp lemon juice; 1 1/2 tbsp olive oil; 1 tbsp honey; 1 tsp Oh My Spice! Lemon Pepper Seasoning

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Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings
4 servings
Calories
213 kcal

Spring Green Salad with Whipped Honey Ricotta

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

5 cups baby spring mix (85 grams)
10-12 talks asparagus, trimmed and sliced thinly or chopped into 2" pieces (130 grams)
2 small baby zucchini, sliced into ribbons (200 grams)
1 cup baby heirloom tomatoes, halved (175 grams)
2/3 cup peas (100 grams)
1/4 cup farro (50 grams)
1/4 cup radish, sliced thinly (30 grams)
1 tbsp HEB basil pesto, plus more for topping, if desired (12.5 grams)
2 cloves garlic (8 grams)
1/2 tsp olive oil

Whipped Honey Lemon Ricotta

1/2 cup part skim ricotta (124 grams)
1/2 tbsp lemon zest
1/2 tbsp honey (0.25 oz)

Honey Lemon Dressing

2 tbsp lemon juice (1 oz)
1 1/2 tbsp olive oil (0.75 oz)
1 tbsp honey (0.5 oz)
1 tsp Oh My Spice! Lemon Pepper Seasoning

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Instructions

Pre-heat oven to 400 degrees. Line a small baking sheet with foil. Toss halved tomatoes with garlic and 1/2 tsp olive oil. Arrange in single layer on lined baking sheet and roast for 15-20 minutes. Set aside to cool.
Whisk together dressing ingredients. Set aside.
Add whipped ricotta ingredients to a bowl. Using a hand mixer, whisk until smooth and some air has been incorporated into the ricotta. Set aside in refrigerator.
Heat a small skillet over medium high heat. Add dry farro and toast for 3-4 minutes until slightly browned and nutty smelling (alternatively, you could do this on a baking sheet at 350 degrees for 5-7 minutes). Transfer to a small pot of boiling water for 15 minutes. After 15 minutes, drain farro and toss with basil pesto. Set aside.
Add asparagus and zucchini ribbons to a microwave safe dish. Cover with a very damp paper towel and microwave for 2 minutes or until asparagus is bright green and tender. Immediately transfer asparagus to an ice bath to stop the cooking. After cooled, remove from ice bath and dry on a paper towel.
When ready to serve, smear whipped ricotta on the serving dish. Add a layer of greens to the non-smeared area of the dish.
Toss asparagus, zucchini, peas, and cherry tomatoes with dressing, then layer on top of the bed of greens. Top with farro and radishes before serving. Add additional basil pesto, if desired.

Nutrition Information

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Calories 213kcal (11%) Carbohydrates 26g (9%) Protein 10g (20%) Fat 9g (14%) Cholesterol 10mg (3%) Sodium 132mg (6%) Potassium 565mg (16%) Fiber 4g (16%) Sugar 9g (18%)