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Spring Green Salad with Whipped Honey Ricotta
Prep Time
25 mins
Cook Time
20 mins
Total Time
50 mins
 
Servings: 4 servings
Calories per serving: 213 kcal
Ingredients
  • 5 cups baby spring mix (85 grams)
  • 10-12 stalks 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
Instructions
  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 Facts
Spring Green Salad with Whipped Honey Ricotta
Amount Per Serving
Calories 213 Calories from Fat 81
% Daily Value*
Fat 9g14%
Cholesterol 10mg3%
Sodium 132mg6%
Potassium 565mg16%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 9g10%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.