Ricotta and Spring Vegetable Salad

  • Makes: 4 Servings
  • Prep Time: 5 min
  • Cook Time:5 min

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1 package of Bellwether Farms Whole Milk Basket Ricotta
1 bunch Asparagus
4 Radishes
3 cups Peas
1 bunch Mint
1 tbs Olive oil
1 tbs Reds wine vinegar
1 tsp Sea salt
½ tsp Black pepper


Slice 1 inch off the ends of each asparagus stalk, then slice into thirds. Slice the radish into thin rounds.

Pick the mint leaves off of the stalk, keeping them whole. In a serving bowl, combine the asparagus, radish, and peas.

Dress with olive oil, red wine vinegar, salt and pepper, and toss to combine.

Dollop over Bellwether Farms Whole Milk Basket Ricotta, and garnish with fresh mint leaves.

Enjoy immediately!