Mediterranean Fruit Salad with Italian Ricotta
The ladies at my church met at one of my friends homes yesterday and enjoyed a delicious breakfast together. We all brought something to share. There were muffins, donuts, a breakfast casserole, an apple dumpling dish, fruit trays and the Mediterranean Fruit Salad with Italian Ricotta. I knew it was going to be hot day and wanted to something light, cool and fresh to eat.
My first choice had been a spinach and bacon frittata, but that makes my kitchen too hot. The Mediterranean Fruit Salad is quick, no fuss and definitely a favorite for my husband and I. The Italian Ricotta mixture it’s tossed in is rich and delicious. The whole salad is filling just on its own.
Fresh baby spinach, apples, pears, dried cranberries, walnuts, Italian ricotta, honey, lemon juice and cinnamon. That’s all the ingredients and perfect for a hot summer breakfast.
Mediterranean Fruit Salad with Italian Ricotta
Ingredients
- 2 Red Apples
- 2 Nashi Pears
- ⅓ Cup Dried Cranberries
- 1 Cup Fresh Baby Spinach
- ⅓ Cup Walnuts, chopped
- ⅔ Cup Italian Ricotta
- ½ Tbsp Lemon Juice (fresh squeezed is best)
- 2½ Tbsp Raw Honey
- ½ tsp Ground Cinnamon
Instructions
- Wash and Dry the apples and pears.
- If your spinach did not come prewashed, wash and spin dry the baby spinach.
- Core the Apples and Pears and slice thinly. (I use Fuji or Red Delicious Apples and any green pear my grocery store has in stock. You will want the pears to be ready to eat, but not too soft).
- In a Salad Bowl or Large Mixing Bowl, toss the thinly sliced apples and pears along with the dried cranberries, baby spinach and chopped walnuts.
- In a separate bowl, mix together the Italian ricotta, lemon juice, raw honey and the cinnamon. (You can do this beforehand and chill).
- Toss the Italian ricotta mixture through the salad and serve immediately.
- Store leftover salad in an airtight container in the refrigerator.