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–+ servings

Ricotta and sun-dried tomato salad

Print Recipe
Total Time 2 hours
Servings: 1 servings
Calories: 324
Ingredients Method Nutrition

Ingredients
  

  • 50 g Ricotta cheese about 3 tablespoons
  • 10 g Sun-dried tomatoes 2-3 pieces
  • 30 g Walnuts 6 pieces
  • 5 g Olive oil 1 teaspoon
  • Pepper

Method
 

  1. In a bowl, place the sun-dried tomatoes. Cover them with boiling water (adjust the amount of water so that all are covered) and set aside for about 10 minutes. In the meantime, prepare the nuts.
  2. Finely chop the walnuts.
  3. After the indicated time, drain the tomatoes (preferably on a sieve) and cut them into smaller pieces.
  4. On a plate, evenly spread the nuts, sun-dried tomatoes, and ricotta. Before eating, drizzle the salad with olive oil and season with a pinch of pepper.

Nutrition

Calories: 324kcalCarbohydrates: 9.0001gProtein: 9gFat: 28.0001gSodium: 0.4mgPotassium: 42.9mgFiber: 0.16gSugar: 0.96gVitamin A: 2IUVitamin B1: 0.02mgVitamin B2: 0.01mgVitamin B3: 0.13mgVitamin B5: 0.04mgVitamin B6: 0.01mgVitamin C: 0.4mgVitamin E: 0.02mgVitamin K: 0.01µgCalcium: 1.4mgCopper: 0.01mgFolate: 1.3µgIron: 0.34mgManganese: 0.01mgMagnesium: 1.7mgPhosphorus: 7.8mgSelenium: 0.07µgZinc: 0.01mgCholine: 3mgNet Carbohydrates: 1.58g

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