"Ricotta" and Tomato Salad
This beautiful arranged salad is the perfect side dish for a summer evening.
INGREDIENTS | SERVES 6
- 3 ripe red tomatoes, sliced
- 3 ripe yellow tomatoes, sliced
- 6 cups mixed salad greens
- ½ cup vegan, soy ricotta cheese
- 2 teaspoons fresh thyme leaves
- ½ cup Basil Pesto
On serving plate, arrange tomatoes on salad greens. Top tomatoes with dollops of soy ricotta; sprinkle all with thyme leaves.
Stir Pesto and drizzle over salad; serve immediately.
Fat: 8.62 grams
Saturated Fat: 1.23 grams
Carbohydrates: 8.83 grams
Sodium: 109.47 mg
You can find far more than plain yellow and red tomatoes in the grocery store these days. Heirloom tomatoes are becoming more popular: These are tomatoes grown from seed saved from non-hybrid tomatoes, usually those developed before 1945, when horticulturists began hybridizing plants. The tomatoes are flavorful and colorful; varieties include Brandywine, Green Zebra, and Cherokee Purple.