Baked Ricotta With Italian Parsley Salad
70 mins (prep 15, cooking 55)
12 ingredients
8 servings
Ricotta needs to drain for several hours (overnight is best). The salad can be served immediately but tastes better when it has rested an hour or so. Add crusty bread and white wine for a delicious lunch.

Categories:  salad , european , italian , lunch~snacks , <-4-hours , vegetarian , cheese , brunch , eggs~dairy , time-to-make ,
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Serving Size (243.61 g)
Servings 8
Amount per Serving
Calories 78.92 Calories from Fat 13.68
% Daily Value *
Total Fat 1.52g 18.73%
Saturated Fat 0.25g 10.04%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 107.49mg 35.83%
Total Carbohydrate 14.38g 38.36%
Dietary Fiber 6.51 g 208.45%
Sugars 3.88 g %
Protein 6.01g 96.09%
Vitamin A 15328.0IU% Vitamin C 249.98mg%
Calcium 253.52mg% Iron 11.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whole milk ricotta cheese, freshly grated parmigiano-reggiano cheese, freshly ground black pepper, small, freshly ground black pepper