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Spring Green Salad with Whipped Honey Ricotta
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Spring Green Salad with Whipped Honey Ricotta

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

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

Ingredients

  • 5 cups spring mix 85 grams, baby
  • 10-12 talks asparagus 130 grams, trimmed and sliced thinly or chopped into 2" pieces
  • 2 zucchini 200 grams, small baby, sliced into ribbons
  • 1 cup heirloom tomato 175 grams, baby, halved
  • 2/3 cup pea (100 grams)
  • 1/4 cup farro (50 grams)
  • 1/4 cup radish 30 grams, sliced thinly
  • 1 tbsp basil pesto 12.5 grams, HEB brand, plus more for topping if desired
  • 2 cloves garlic (8 grams)
  • 1/2 tsp olive oil
Whipped Honey Lemon Ricotta
  • 1/2 cup ricotta cheese 124 grams, part skim
  • 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 lemon pepper seasoning Oh My Spice! brand

Instructions

    Cup of Yum
  1. 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.
  2. Whisk together dressing ingredients.  Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. When ready to serve, smear whipped ricotta on the serving dish.  Add a layer of greens to the non-smeared area of the dish.
  7. 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

Calories 213kcal (11%) Carbohydrates 26g (9%) Protein 10g (20%) Fat 9g (14%) Cholesterol 10mg (3%) Sodium 132mg (6%) Potassium 565mg (12%) Fiber 4g (16%) Sugar 9g (18%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 213

% Daily Value*

Calories 213kcal 11%
Carbohydrates 26g 9%
Protein 10g 20%
Fat 9g 14%
Cholesterol 10mg 3%
Sodium 132mg 6%
Potassium 565mg 12%
Fiber 4g 16%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.