Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 lbs. baby white potatoes, rinsed and quartered
- 2 cups tightly packed baby spinach leaves, rinsed
- 1 pint grape or cherry tomatoes, rinsed
- 4 large eggs
- Dressing
- 1/2 cup low-fat ricotta cheese
- 1/2 cup buttermilk
- 1 Tbs. grated horseradish
- 1 Tbs. minced shallots
- 1 tsp. minced garlic
- 3 Tbs. mayonnaise
- Herb seasoning salt to taste
- =
Directions
1. Place potatoes in pot of water and bring to a boil over high heat. Cook, covered, until tender, about 15 minutes. Drain and run under cold water. Set aside in colander and pat potatoes dry before using.
2. Meanwhile, cook eggs and drain, peel and set aside to cool.
3. To make dressing, beat together ricotta cheese, buttermilk, horseradish, shallots, garlic, mayonnaise and seasoning salt in small mixing bowl. Set aside.
4. Quarter cooked eggs. Combine cooled potatoes, spinach and tomatoes in salad bowl. Toss with dressing as needed and garnish salad with eggs.