Ricotta Cheese with Citrus and Winter Greens on Toasted English Muffins

Toasted English muffins and creamy ricotta cheese topped with tender greens, sweet orange and toasted walnuts.


Citrus Vinaigrette
  • 3 Tbsp. Olive Oil
  • 1 Tbsp. Apple Cider Vinegar
  • 1 Tbsp. Fresh Orange Juice
  • ½ tsp. Dijon mustard
  • Pinch of Salt
  • ½ C. Baby Salad Greens
  • 1 C. Orange segments
  • 1 Tbsp. Walnut Pieces, lightly toasted
  • 1 Tbsp. Thinly Sliced Mint Leaves
  • 2 Canyon Bakehouse Honey Whole Grain English Muffins, halved and toasted
  • 8 oz. Ricotta Cheese
  • 1 C. Citrus Salad dressed with vinaigrette (above)
  • Flaked Sea Salt (optional)


  1. Combine the ingredients for the citrus vinaigrette in a small lidded jar and shake to emulsify.
  2. Place the salad ingredients in a bowl and toss with the dressing.
  3. Spread each toasted English muffin half with 2 Tbsp. ricotta cheese and assemble with the tossed salad. Sprinkle with flaked sea salt if desired.


Difficulty: Easy

Prep: 10 min

Cook: 0 min

Servings: 4