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Orange-Ricotta Breakfast Salad with Figs and Walnuts

Orange-Ricotta Breakfast Salad with Figs and Walnuts

Salad for breakfast? Sure - why not! Breakfast refers to the time of day you eat, not the specific foods. So if non-traditional choices are more to your liking, rise and shine to your any-time-of-day favorites!

¼ cup part-skim ricotta cheese
Pinch of coarse salt
1 teaspoon honey
⅓ cup cooked farro
½ teaspoon orange or lemon zest
2 dried figs, quartered
1 ½ cups baby spinach
1 tablespoon chopped walnuts, toasted
1 teaspoon extra virgin olive oil
Fresh ground black pepper
1 teaspoon fresh orange or lemon juice

In a small bowl, stir together ricotta, honey and zest; set aside. Place spinach in a medium bowl. Whisk together olive oil, juice and salt; pour over spinach and toss to coat. Stir in farro then plate mixture on serving dish. Top with ricotta mixture, figs and walnuts; sprinkle with pepper.

Makes 1 serving. Per serving: 325 Calories, 19 mg Cholesterol, 15 g Fat, 4 g Saturated Fat, 258 mg Sodium, 39 g Carbohydrate, 6 g Fiber, 12 g Protein.

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