Name: Summer salad with ricotta
Prep time: PTNaNM
Cook time: 25 min
Yield: 4
Ingredients: Homemade ricotta cheese made with a2 Milk® Whole ingredients; 1 Gallon - a2 Milk® Whole; 1 ¼ tsp. - Kosher salt; ¼ Cup - Distilled white vinegar; 2 Tbsp. - Fresh lemon juice; Lemon herb vinaigrette ingredients; 2 Tbsp. - Olive oil; 1 Tbsp. - Fresh Lemon juice; ½ tsp. - Dijon mustard; ½ tsp. - Fresh herbs, finely chopped; Summer salad ingredients; 2 Cups - Quinoa, cooked; Lemon herb vinaigrette (see above), divided; 1 Tbsp. - Olive oil; 1 - Medium Zucchini, sliced into thick coins and quartered; ½ Pint - Heirloom cherry tomatoes, halved; ½ Bunch - Radishes, quartered

Summer salad with ricotta

Difficulty

Easy

Preparation

35 mins (including ricotta)

Cooking time

25 mins

Servings

Homemade ricotta cheese made with a2 Milk® Whole ingredients

1 Gallon - a2 Milk® Whole

1 ¼ tsp. - Kosher salt

¼ Cup - Distilled white vinegar

2 Tbsp. - Fresh lemon juice

Lemon herb vinaigrette ingredients

2 Tbsp. - Olive oil

1 Tbsp. - Fresh Lemon juice

½ tsp. - Dijon mustard

½ tsp. - Fresh herbs, finely chopped

Summer salad ingredients

2 Cups - Quinoa, cooked

Lemon herb vinaigrette (see above), divided

1 Tbsp. - Olive oil

1 - Medium Zucchini, sliced into thick coins and quartered

½ Pint - Heirloom cherry tomatoes, halved

½ Bunch - Radishes, quartered

Directions

Make the homemade ricotta cheese with a2 Milk® Whole, according to directions.
Combine the vinaigrette ingredients in a small, lidded jar and shake to emulsify. Pour over the cooked quinoa and toss to coat. Transfer to a serving bowl.
Heat the olive oil in a large non-stick frying pan. Add the prepared zucchini, cherry tomatoes and radishes. Sauté until vibrant and just caramelized, about 3-4 minutes.
Add the veggies to the quinoa while still firm. Season the salad with salt and pepper and top with ricotta cheese to serve.