Baked Ricotta w/Tomato Vinaigrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lemons1 32 oz container part skim ricottaSalt and pepper1/2 tsp Dijon Mustard1/4 c olive oil4 chopped plum tomatoes
Preheat oven to 375. Spray glass pie plate with Pam. Zest 1 lemon and mix peel with ricotta, salt and pepper. Spread over pie plate and bake 1 hour or until lightly browned. Set 10 minutes.
Whisk 3 tbsp. fresh lemon juice with dijon, salt and pepper. Whisk in oil, and then stir in chopped tomatoes. Pour over slice of ricotta.
Number of Servings: 8
Recipe submitted by SparkPeople user MVCBASSO.
Whisk 3 tbsp. fresh lemon juice with dijon, salt and pepper. Whisk in oil, and then stir in chopped tomatoes. Pour over slice of ricotta.
Number of Servings: 8
Recipe submitted by SparkPeople user MVCBASSO.
Nutritional Info Amount Per Serving
- Calories: 176.9
- Total Fat: 11.3 g
- Cholesterol: 40.0 mg
- Sodium: 304.9 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 1.3 g
- Protein: 14.8 g