Cookstr Baked Ricotta With Parsley Salad Recipe

Total time: 1440 minutes

Keto Friendliness Gauge

Net Carbs are 2% of calories per serving, at 6g per serving. This food is keto-friendly.

How keto-friendly is Cookstr Baked Ricotta With Parsley Salad? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Cookstr Baked Ricotta With Parsley Salad Recipe

  • Net Carbs are 2% of calories per serving, at 6g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Cookstr Baked Ricotta With Parsley Salad Recipe Nutrition Label

Nutrition Facts

Serving Size: 8 servings   ( 198 g )
Amount Per Serving
Calories: 292
Total Fat: 22g
Saturated Fat: 11g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 102mg
Sodium: 458mg
Total Carbohydrates: 7g
Dietary Fiber: 1g
Sugar: 2g
Protein: 17g
Calcium: 341mg Iron: 2mg
Potassium: 329mg Vitamin A: 232mcg
Vitamin C: 21mg Vitamin D: 0mcg

Ingredients

  • 2 pounds or two 15-ounce containers whole milk ricotta
  • 1/3 cup freshly grated Parmigiano-Reggiano
  • Salt
  • Freshly ground black pepper
  • 2 eggs
  • 6 cups loosely packed Italian parsley leaves, stems removed (about 1½ bunches)
  • ½ pint red cherry tomatoes, halved
  • ½ pint golden cherry tomatoes, halved
  • ½ small red onion, cut into paper-thin slices
  • 1 small clove garlic, minced
  • 2½ tablespoons extra virgin olive oil
  • 2 to 3 teaspoons red wine vinegar, or more as needed
  • Salt
  • Freshly ground black pepper

Instructions

Visit Cookstr's website to view the recipe instructions. (Via Edamam)