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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.

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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