Another recipe from the "American Vegetarian Cookbook" to accompany the recipe posted yesterday for "Stedda" Ricotta.
3 Tablespoons extra virgin olive oil
3/4 -1 Tablespoon lemon juice
1/4 teaspoon Dijon-style mustard, or 1 teaspoon vegan mayonnaise
6 cups fresh spinach, well washed
1/4 cup slivered sun-dried tomatoes (see my note)
1/4 - 1/2 cup "Stedda" Ricotta
(My note: Rehydrate the sun-dried tomatoes with some warm water for a few minutes while you continue with recipe. If they are oil-packed, then you don't need to do this step. Just remove as much oil as you can or use less oil in the recipe.)
Combine first three ingredients in a large bowl and beat with a whisk. Thoroughly dry the spinach and break into bite-size pieces into the salad bowl. Add the sun-dried tomatoes and the "Stedda" Ricotta. Toss well.