Ricotta Salad with Roasted Peppers
Enjoy this ricotta cheese salad as a light and fresh lunch idea, or as a side dish for summer picnics or BBQs or holiday celebrations!
Servings: 2 servings
Calories: 398kcal
Equipment
Ingredients
- 2 red bell peppers
- 1 yellow bell pepper
- 1 teaspoon olive oil
- 1 tablespoon dried thyme
- ⅓ small English cucumber diced
- 1 cup arugula
- ½ cup ricotta cheese
For the basil dressing
- 3 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoon honey
- 2 tablespoon basil leaves torn
- 1 tablespoon fresh parsley finely diced
- pinch salt
- pinch black pepper optional
Instructions
- Preheat the oven to 390F / 200C and line a baking sheet with parchment paper.
- Slice the bell peppers into large pieces and place on the baking sheet. Drizzle with olive oil and sprinkle over the dried thyme. Roast the bell peppers for 25-30 minutes, until softened with a little browning. Remove from the oven and place in a covered bowl. Leave for 10 minutes, then peel the skins from the peppers. Dice into small pieces.
- Whisk the extra virgin olive oil, apple cider vinegar, honey, basil, parsley, salt and black pepper (if using) together to make the dressing.
- In a large mixing bowl combine the bell peppers, arugula and English cucumber. Mix together. Spoon onto your serving plate and add small pieces of the ricotta cheese. Drizzle over the herb dressing to serve.
Notes
- Make sure to peel the bell peppers after roasting them! The skins don't have the best taste or texture.
- Dice the vegetables into pieces of roughly the same size.
- Adjust the amount of ricotta cheese used to preference.
- Nutritional information is auto-generated and should be understood to be an estimate.
- arugula isn't rated.
- apple cider vinegar, which scores 1.
- black pepper, which scores 2.
Nutrition
Calories: 398kcal | Carbohydrates: 22g | Protein: 10g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 32mg | Sodium: 65mg | Potassium: 595mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4761IU | Vitamin C: 268mg | Calcium: 212mg | Iron: 4mg
