Baked Ricotta w/Tomato Vinaigrette

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Baked Ricotta w/Tomato Vinaigrette calories by ingredient
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Number of Servings: 8


    2 lemons
    1 32 oz container part skim ricotta
    Salt and pepper
    1/2 tsp Dijon Mustard
    1/4 c olive oil
    4 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.

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