Whipped Ricotta Salad Recipe

• Level: Easy
• Yield: Serves 4
• Nutritional Information per Serving (1 of 4 servings): Calories 275, Total Fat 24 g, Saturated Fat 7 g, Carbohydrates 8 g, Dietary Fiber 2 g, Sugars 4 g, Protein 9 g, Cholesterol 32 mg, Sodium 395 mg
• Total Time: 20 minutes
• Active Time: 20 minutes

Whipped Ricotta:

• 1 cup whole-milk ricotta cheese, kept chilled
• 2 teaspoons olive oil
• 1/8 teaspoon salt

Dressing:

• 1 cup tightly packed fresh basil leaves
• 2 tablespoons pine nuts, toasted
• 2 tablespoons white balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 3 tablespoons olive oil

Salad:

• 1 cup heirloom cherry tomatoes, halved or quartered based on size
• 18 snap peas, trimmed and halved (about 1/4 pound)
• 3 cups baby arugula

Instructions:

1. Prepare the whipped ricotta: Dive into this creamy delight! In a food processor, blend the chilled ricotta, olive oil, and salt until light and airy, about 30 seconds. Transfer to a bowl and set aside, dreaming of the silky base it will create.
2. Make the dressing: Unleash vibrant flavors! Add basil, toasted pine nuts, white balsamic vinegar, salt, and red pepper flakes to the food processor. With the motor running, slowly drizzle in olive oil until smooth and emulsified. Set aside to tantalize your senses.
3. Assemble the salad: Bring it all together with freshness! In a large bowl, gently toss the halved cherry tomatoes, snap peas, and baby arugula with the zesty dressing until every leaf glistens.
4. To serve: Create a stunning platter! Spread the whipped ricotta evenly across the base, then artfully pile the dressed salad on top, letting creamy edges peek through. Serve immediately and watch it disappearpure summer bliss in every bite!