Veggie Ricotta Bowl

Veggie Ricotta Bowl
Servings: 4 Prep 20 mins Cook 6 mins Start to Finish 26 mins


  • 12 cups mache (also called lamb's lettuce; or use spinach or mixed spring greens)
  • 1/2 cup fresh basil leaves
  • 1/3 cup buttermilk
  • 1/3 cup reduced-fat sour cream
  • 2 tablespoons rice vinegar
  • 3 teaspoons garlic oil, divided
  • Salt and freshly ground black pepper
  • 2 medium zucchini, trimmed and thinly sliced
  • 1 large yellow pepper, cored, seeded and thinly sliced
  • 2 cups petite peas
  • 1 cup skim ricotta cheese
  • 1/4 cup sliced almonds, toasted

Make It

1. Place mache in a large bowl. Combine basil, buttermilk, sour cream, vinegar and 1 teaspoon of garlic oil in a food processor and process until smooth. Season with salt and pepper. Pour half of dressing over mache; gently toss to mix.

2. Heat remaining 2 teaspoons of garlic oil in a medium nonstick skillet over medium-high heat. When hot, add zucchini and yellow pepper slices. Saute for 6 minutes, or until vegetables are crisp-tender. Season with salt and pepper.

3. Heat peas. Arrange a portion of mache in four shallow bowls. Spoon a portion of warm zucchini-pepper mixture on one side of greens and a portion of peas on other side. Place 1/4 cup ricotta in center. Drizzle salads with remaining dressing; top with toasted almonds.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 279, Fat, total (g): 11, carb. (g): 25, fiber (g): 9, pro. (g): 20, Folate (µg): 182, calcium (mg): 483, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.

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