Whipped Ricotta and Arugula Salad

Posted on August 10, 2020 by Tamara Donofrio | 0 Comments

Ingredients:

Whipped ricotta:

1 cup ricotta ( I use vegan Kite Hill) 

4 tbsp olive oil

1/2 tsp sea salt 

Instructions:

whip everything together with a wire whisk.  Set aside

Salad:

1 lb cherry tomatoes - cut in half

1 cup pine nuts (I toast mine at 350 degrees for 5 minutes)

1 5oz container of arugula 

Dump everything into a large bowl.  Set aside

Dressing:

1/2 cup olive oil plus 3 tbsp

1/4 cup red wine vinegar

1/2 tsp sea salt

1/2 tsp crushed red pepper

Combine everything in a blender on high speed for 1 minute.

Drizzle over salad and toss.  Add blobs of the whipped ricotta on top.

Enjoy!

 


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