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Ingredients
- 4 foglie di indivia belga lavate e a pezzi
- 4 foglie di lattuga tipo lollo, lavate e a pezzi
- 4 pomodorini ciliegia a metà
- 50 g di olio extravergine di oliva
- 20 g di pinoli sgusciati
- 1 cucchiaio di gherigli di noci
- 200 g di ricotta di pecora fresca, scolata dal siero
- 1 cucchiaino di sale
- 2 cucchiai di pesto alla genovese
- Nutrition
- per 1 porzione
- Calories
- 187 kcal / 782 kJ
- Protein
- 5.1 g
- Fat
- 17.6 g
- Carbohydrates
- 2.1 g
- Fibre
- 0.5 g
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