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Spring Greens with Citrus & Lemon Pepper Ricotta

Delicate Spring greens, juicy blood oranges and creamy ricotta rolled in lemon zest and cracked pepper combined with crunchy sunflower seeds.
Prep Time20 mins
Course: Salad
Cuisine: Easter, Vegetarian
Keyword: Citrus Salad, Easter, entree salad
Servings: 6


  • 1 5 oz package mixed baby greens
  • 2 blood oranges peeled and sliced
  • 1 lemon zested
  • 1 tbsp cracked black pepper
  • 12 tbsp ricotta
  • 1/4 cup sunflower seeds


  • 1 tbsp shallot minced
  • 1 tsp Dijon mustard
  • 4 tbsp apple cider vinegar can sub other vinegar
  • 1 tsp honey can sub agave or sugar
  • 2 tbsp olive oil
  • salt and pepper to taste


  • Place mixed Spring greens and blood oranges in a serving bowl.
  • Place lemon zest and cracked pepper on a plate. Roll each tbsp ricotta into a bite size ball and roll in the lemon zest / cracked pepper mixture. Place each ball on salad.
  • Sprinkle salad with sunflower seeds and drizzle with vinaigrette. You may have vinaigrette left over as you don't want to over dress your greens.


  • Combine minced shallot, Dijon mustard, apple cider vinegar and honey. Whisk in olive oil. Season with salt and pepper.