Light and dreamy, the ricotta puffs in this recipe are sure to become a family favorite. Mixed with the tangy tomato-orange salad you’ve got a midday meal that your body will love!

*Contains Egg

Print
Ricotta Puffs with Tomato-Orange Salad Recipe

Rating: 41

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 40 minutes

Serving Size: 4

Ingredients

  • 2 Tablespoons Parmesan, finely grated
  • 1 Cup Ricotta Cheese
  • 1 Egg White
  • 4 Teaspoons Whole Wheat Flour
  • 1/2 Teaspoon Herbes de Provence
  • 1 1/2 Tablespoon Olive Oil
  • 1 Tablespoon Lemon Juice
  • Salt and Pepper to taste
  • 3 Cups Arugula
  • 2 Cups Cherry Tomatoes, halved
  • 1 1/2 Cups English Cucumber, thinly sliced
  • 1 Cup Navel Orange Segments

Instructions

  1. Preheat the oven to 350F and lightly grease a 12 cup muffin tin; sprinkle the sides and base of each with parmesan cheese.
  2. In a medium bowl beat together the ricotta, egg white, flour and herbs until smooth. Spoon into muffin tins then back for 16-18 minutes or until puffy and firm.
  3. In a large bowl whisk together the olive oil, lemon juice, salt and pepper until completely combined, then add the arugula, tomatoes, cucumber and orange segments and toss to coat.
  4. Divide salad between four plates and top with 3 ricotta puffs.
  5. Serve and enjoy!

http://vegonline.org/vegetarian-recipes/ricotta-puffs-tomato-orange-salad-recipe/