Cherry Ricotta Salad

cherry Fruit flesh 200g makes 2 servings of ricotta salad. We also guide you on the required amounts of ingredients and how to adjust texture and thickness.

15 min · 2 servings

Ingredients

cherry, 200 g romaine, 100 g ricotta, 100 g Olive Oil, 1 tbsp Lemon Juice, 1 tbsp salt, 0.1 tsp

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Wash cherry in running water and prepare 200g of Fruit flesh Skin or peel and seeds, which are not eaten, and the hard core removed. Cut into bite-sized pieces.
Wash romaine, remove excess water, and cut into bite-sized pieces.
Mix Olive Oil, Lemon Juice, and salt to make the dressing.
Spread romaine on a plate and evenly distribute Fruit and ricotta on top.
Pour the dressing just before eating. Lightly mix so as not to mash cheese.

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Linked recipes are cooking ideas; this table is not the nutrition of those finished dishes.

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