my take on a baked ricotta salad! 3 pts - arugula, thinly sliced fennel, grape tomatoes and baked ricotta (part-skim, three tbs. s&p to taste, baked at 500 degrees until browned, like maybe 15 mins) for the dressing: juice of 1 lemon, bunch of basil, 1 tbs soft tofu, blended (in my magic bullet!) this salad will blow your mind!!!