Pesto & Sun-Dried Tomato Green Salad
Quick and easy salad with mixed greens, almond ricotta, sun-dried tomatoes, pine nuts, chickpeas, and pesto dressing! A 30-minute plant-based meal!
Servings 3
Ingredients
TOPPINGS
- 3/4 cup Whipped Almond Ricotta
- 1/2 cup sun-dried tomatoes (I buy Trader Joe’s brand - otherwise, buy packed in oil, then loosely pat dry and chop)
- 1/2 cup pine nuts
- 1/2 cup cooked chickpeas
DRESSING
- 1/2 cup Easy Vegan Pesto
- 3 Tbsp lemon juice (~1 lemon as recipe is written) (optional)
GREENS
- 5-6 cups mixed greens or spinach (organic when possible)
Instructions
- Start by preparing Whipped Almond Ricotta (follow link for instructions). Then set in refrigerator until serving.
- Next prepare Easy Vegan Pesto dressing (follow link for instructions). Then cover and set in refrigerator until serving.
- To plate, arrange greens on a serving platter (or bowl) and top with sun-dried tomatoes, pine nuts, and cooked chickpeas. Dollop on spoonfuls of almond ricotta and drizzle with vegan pesto. You can also squeeze with fresh lemon juice (optional) for extra flavor and moisture.
- Best when fresh. Store leftovers separately (undressed) up to 3 days in the refrigerator.
Notes
*Nutrition information is a rough estimate calculated with all of the ingredients included (1/2 cup pesto dressing, 3/4 cup almond ricotta).
Nutrition (1 of 3 servings)
Serving: 1 serving Calories: 473 Carbohydrates: 26.2 g Protein: 16.4 g Fat: 37.3 g Saturated Fat: 4.3 g Polyunsaturated Fat: 23.5 g Monounsaturated Fat: 28.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1274 mg Potassium: 2505 mg Fiber: 11.1 g Sugar: 8.4 g Vitamin A: 1987 IU Vitamin C: 54 mg Calcium: 445 mg Iron: 13.7 mg