Roasted Pepper and Arugula Salad with Almond Ricotta
This salad will help transport you back to warm summer months. Arugula and Revol super spring mix are tossed with roasted red pepper, watermelon radish, pepperoncini, artichoke hearts, Kite Hill almond ricotta, and our housemade savory "granola". Our "granola" is made with crunchy goodness such as cashews, pepitas, poppy and fennel seeds. We give you a basil vinaigrette to finish this dish off right. Dig in and enjoy!
This dish is best when eaten cold or at room temperature. Remove plastic film from container, toss with dressing, and enjoy!
Chicken breast, arugula, Revol super spring mix, red pepper, watermelon radish, pepperoncini, artichoke hearts, Kite Hill almond ricotta, granola: cashews, pepitas, sunflower, poppy and fennel seeds, turmeric, cayenne pepper, salt and ghee, basil vinaigrette: sunflower oil, olive oil, red wine vinegar, water, onion, whole grain mustard and basil (Allergens: Nuts)
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
- Calories: 530
- Fat: 39g
- Carbohydrates: 19g
- Protein: 27g
- Sodium: 370mg
