I’ve always found the best part of a salad not to be the leaves, but rather the tasty bits of flavor scattered throughout the pile of green. It’s the cheese, nuts and colorful fruits and veggies that make a salad delicious. So why not ditch the leaves, and enjoy these flavorful, leafless alternatives.
Caprese Salad
Total Time: 10 minutes
Serves: 4
Photo by Megan Prendergast
Ingredients:
2 large heirloom tomatoes
1 ball buffalo mozzarella (4 oz.)
1 tablespoon fresh pesto
1 tablespoon olive oil
Salt
Pepper
Directions:
1. Cut mozzarella ball and tomatoes into 1/4 inch slices.
2. Arrange slices on plate.
3. Drizzle olive oil and pesto sauce over mozzarella and tomatoes.
4. Season with salt and pepper.
Photo by Megan Prendergast
Fennel and Orange Salad
Total Time: 10 minutes
Serves: 4
Photo by Megan Prendergast
Ingredients:
1 fennel bulb
3 oranges
1 tablespoon olive oil
Salt
Pepper
Directions:
1. Thinly slice fennel.
2. Peel oranges and cut into 1/4 inch circles.
3. Place fennel and orange slices in bowl.
4. Add olive oil, salt and pepper and stir to combine.
Photo by Megan Prendergast
Watermelon and Ricotta Salad
Total Time: 10 minutes
Serves: 4
Photo by Megan Prendergast
Ingredients:
1/2 watermelon
1 cup ricotta
2 tablespoons toasted almond slivers
4 basil leaves, torn (yes, technically a leaf, but a small and tasty one so I’m not counting it)
1/8 red onion, thinly sliced
2 tablespoons olive oil
Pepper
Directions:
1. Cut watermelon into chunks and arrange on plate.
2. Spoon the ricotta over watermelon.
3. Sprinkle almond slivers over watermelon.
4. Garnish with basil and red onion.
5. Drizzle olive oil. Season with salt and pepper.
Photo by Megan Prendergast