Strawberry and ricotta salad, a very tasty and colorful spring salad. A dish that wouldn’t even need an explanation for how simple and quick it is, you will need some mixed salad greens, fresh sheep’s milk ricotta, walnuts for a crunchy touch, and strawberries that will give an unmistakable aroma to this dish.
This salad can also be served as a side dish by reducing the quantities, but as a main dish, it is really complete and substantial, especially cold, accompanied by slices of bruschetta. 😉
Here are some other ideas for composing your salads and using them as a main dish. 😋👇
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring
STRAWBERRY AND RICOTTA SALAD
- 10 cups salad (Mixed greens or any of your choice)
- 10.5 oz sheep's milk ricotta
- 5 cups strawberries
- 0.7 cups walnuts
- to taste Oil and salt
STRAWBERRY AND RICOTTA SALAD
Let’s start preparing this delicious dish. First, wash and dry the mixed salad greens.
In a large salad bowl, place the salad greens and season with oil and salt to your liking. Add the sliced ricotta and walnuts.
Wash the strawberries, cut them into small pieces, and add them to our salad. If you like, finish with the addition of good balsamic vinegar.
With these quantities, I prepared a salad for about 4 people. If desired, you can increase the amount of the ingredient you like most or customize the recipe with some other vegetables or similar cheese.
