Whipped Ricotta and Arugula Salad


Whipped ricotta:

1 cup ricotta ( I use vegan Kite Hill) 

4 tbsp olive oil

1/2 tsp sea salt 


whip everything together with a wire whisk.  Set aside


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


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.



Back to Blog

Leave a Comment

Please note, comments need to be approved before they are published.