Ricotta Cheese Salad recipe - ingredients, nutrition and when to eat it
This refreshing salad combines creamy ricotta cheese with crisp vegetables and strawberries. It’s perfect for a light spring or summer lunch, or a late dinner.
Salads & light · 10 minutes to cook
Nutrition (per 336.5g serving): 335 kcal · protein 4.2g · carbohydrate 39.1g · fat 18.7g · sodium 75mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
How to make it 1. Tear the romaine into bite-size pieces. Cut the strawberries and tomatoes into easy-to-eat pieces and pat them dry.
How to make it 2. Add olive oil, lemon juice, honey, and black pepper to a small bowl and mix well for about 20 seconds.
How to make it 3. Place the romaine, strawberries, and tomatoes in a bowl and lightly toss with half the dressing.
How to make it 4. Spoon on the ricotta cheese, drizzle with the remaining dressing, and eat immediately.
Tips: Dry the vegetables and fruit thoroughly so the dressing doesn’t become watery.
Tips: Add the ricotta cheese at the end rather than mixing it in ahead of time to preserve its soft texture.
Tips: For a more filling meal, serve it with whole-wheat bread or toasted baguette.
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Ingredients (1 serving)
- Ricotta cheese — 80 g
- Romaine lettuce — 70 g
- Strawberries — 5 pc
- Tomato — 0.5 pc
- Olive oil — 1.5 Tbsp
- Lemon juice — 2 tsp
- Honey — 1 tsp
- Ground black pepper — 0.2 tsp