Pear ricotta salad

ricotta salad for 2 servings made with 200g of pear Fruit flesh. Provides both the required amounts of ingredients and tips for adjusting texture and consistency.

15 min · 2 servings

Ingredients

pear, 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 the pear under running water, remove the inedible Skin or peel, seeds, and hard core, and prepare Fruit flesh 200g. 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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Food nutrition

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