Ingredients
- ¾ cup sliced radishes
- 4 ounces sugar snap peas, sliced (about 1 1/4 cups)
- 4 ounces ricotta salata, crumbled (about 1 cup)
- ½ bunch mint leaves, torn (about 1/3 cup)
- 1 clove garlic, minced
- Pinch kosher salt, more to taste
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon balsamic vinegar
- 3 tablespoons extra virgin olive oil
- Freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
158 calories; 13 grams fat; 3 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 14 milligrams cholesterol; 107 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- In a large bowl, toss together the radishes, peas, ricotta and mint.
- Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
- Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.
10 minutes
Dining and Cooking