No-Lettuce Salads That Keep You Full

by in Recipes, September 29th, 2016

Are you, or someone you love, experiencing SFS — Salad Fatigue Syndrome? Getting your daily recommended intake of veggies doesn’t have to mean eating pithy lettuce salads that leave you feeling hungry. Cure your own SFS with the simple Rx for one of these delicious and satisfying vegetable salads that don’t have a single leaf of lettuce in sight.

You might think there’s no need to improve on a classic caprese — until your first forkful of Plum Caprese Salad (pictured above). Juicy plums pair beautifully with creamy Burrata cheese; mint, basil, champagne vinegar and white balsamic vinegar let the colors of the produce shine.

For a light and refreshing main course salad that’s ready in less than a half-hour, you can’t beat Shrimp with Orange Butter and Fennel and Orange Salad. Crunchy anise-scented fennel provides a brilliant base for sweet oranges and protein-packed shrimp.

Trisha Yearwood’s Broccoli Salad has earned a 5-star rating from our audience, and it’s easy to see why: Her take on this classic American dish includes crisp broccoli, smoky bacon, sweet raisins and sunflower seeds, which provide a nice crunch.

Ina Garten turns everyone’s favorite dip into a side dish with her hearty Guacamole Salad, packed with black beans, bell peppers, red onions, jalapenos and — of course — two creamy, ripe avocados.

Quick, before all the good tomatoes are gone! Swing by your local farmers market and snatch up these gems in different colors, shapes and sizes. A quick pan dressing made with balsamic vinegar, brown sugar and olive oil, plus a dusting of herbs, is all you need to achieve Tomato Salad perfection.

Michael Symon’s 5-star Blueberry Coleslaw takes just 15 minutes to throw together, but we bet the delicious and unexpected combination of shredded savoy cabbage, fresh blueberries, cilantro and toasted cumin seeds is one that will stay with you.

Showcase the bounty of seasonal produce with Bobby Flay’s vibrant Grilled Ratatouille, made with zucchini, squash, eggplant, bell peppers, tomatoes and onions.

Beautiful, in-season eggplant takes center stage in this pretty yet low-maintenance Eggplant Salad. Best yet, you don’t even need to turn on your oven to make it: Just pierce two eggplants with a fork and cook them in the microwave, then mix the scooped-out flesh with red onion, olive oil, cilantro, parsley and lemon juice.

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