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Prep Time
10 mins
Total Time
20 mins
Serves
Serves 8

Ingredients

1/4 cup
olive oil
60 mL
1/4 cup
fresh lemon juice (approx. 2 lemons)
60 mL
1 tbsp
honey
15 mL
1/2 tsp
salt
2 mL
pepper to taste
1 pkg
baby spinach
312 g
1 cup
frozen petite peas, cooked according to package directions and cooled
250 mL
1 cup
sugar snap peas, ends trimmed and cut into thirds
250 mL
6
leaves fresh mint, finely chopped
1/2 cup
light ricotta
125 mL

Method

Step 1

In a small bowl, use a fork to blend olive oil, lemon juice, honey, salt and pepper until smooth.

Step 2

Place spinach in a large salad bowl. Add both kinds of peas, the mint and lemon juice mixture. Toss well.

Step 3

Use two spoons to shape ricotta into 6 to 8 football-shaped ovals and place them on top of the salad. Serve immediately.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
Calories:
120
Fat:
8 g
Saturated Fat:
1 g
Carbs:
11 g
Fibre:
3 g
Cholesterol:
5 mg
Protein:
3 g
Sodium:
260 mg
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