Ricotta Cheese with Citrus and Winter Greens on Toasted English Muffins | Canyon Bakehouse

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.

Ingredients

    Citrus Vinaigrette
  • 3 Tbsp. Olive Oil

  • 1 Tbsp. Apple Cider Vinegar

  • 1 Tbsp. Fresh Orange Juice

  • ½ tsp. Dijon mustard

  • Pinch of Salt

    Salad
  • ½ C. Baby Salad Greens

  • 1 C. Orange segments

  • 1 Tbsp. Walnut Pieces, lightly toasted

  • 1 Tbsp. Thinly Sliced Mint Leaves

    Toast
  • 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)

Directions

  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

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