Spinach and iceberg salad drizzled with a creamy ginger strawberry and ricotta cheese dressing and garnished with sunflower seeds.

Ginger-Berry Spinach Salad

1 cup sliced fresh strawberries
1/2 cup (4 ounces) part-skim ricotta cheese
1/2 teaspoon ground ginger
3 cups torn fresh spinach
3 cups torn iceberg lettuce
1/2 cup celery
1/4 cup unsalted sunflower kernels

1. Combine the strawberries, ricotta cheese, and ginger in the container of an electric blender or food processor; cover and process until smooth. Chill.
2. Place the torn spinach, lettuce, and celery in a large bowl, tossing gently to combine. Pour the dressing mixture over the spinach mixture; sprinkle with the sunflower kernels.

Makes 6 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.