Roasted pumpkin, lentil & ricotta salad

Points

Meal Items

Pumpkin, cooked without added fat

250 g, roasted, cut into wedges

zucchini

1 small, roasted, cut into batons

lentils, canned, rinsed, drained

½ cup(s), brown variety

baby spinach leaves

1 cup(s)

red wine vinegar

1 tsp

olive oil

1 tsp

reduced-fat ricotta cheese

1½ tbs, crumbled

walnuts

1 tbs, roasted, chopped

fresh chives

2 tsp, chopped

Combine pumpkin wedges, zucchini, lentils, spinach, vinegar and olive oil. Sprinkle with ricotta cheese, walnuts and chives.