Veggie Ricotta Bowl
Prep Time: 20 minutes
Cook Time: 6 minutes
12 cups mache (also called lamb's lettuce; or use spinach or mixed spring greens)1/2 cup fresh basil leaves1/3 cup buttermilk1/3 cup reduced-fat sour cream2 tablespoons rice vinegar3 teaspoons garlic oil, dividedSalt and freshly ground black pepper2 medium zucchini, trimmed and thinly sliced1 large yellow pepper, cored, seeded and thinly sliced2 cups petite peas1 cup skim ricotta cheese1/4 cup sliced almonds, toasted
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.Heat remaining 2 teaspoons of garlic oil in a medium nonstick skillet over medium-high heat. When hot, add zucchini and yellow pepper slices. Sauté for 6 minutes, or until vegetables are crisp-tender. Season with salt and pepper.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.