Fall Foliage Salad for 1 (Vegetarian Friendly)

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“For young kids and those not so young kids. From spoonful.com. Switch easily to a vegetarian salad by subbing your favorite vegetarian protein: tofu, egg, tempeh bacon, etc. Great use of leftover turkey from Thanksgiving. Note: You will need autumn/fall leaf-shaped fondant cutters. I used mini fall leaf cookie cutters from my craft stash.”

Ingredients Nutrition

  • approximately 3/4 cup boston bibb lettuce (or substitute your favorite greens such as spring mix, butter lettuce, baby spinach, etc.)
  • 14 yellow bell pepper, in 1 piece
  • 14 red bell pepper, in 1 piece
  • 3 14 inches thick slices sharp cheddar cheese (can sub Swiss, mozzarella, etc.)
  • 12 small carrot
  • 2 ounces cooked turkey (cubed or sliced) or 2 ounces chicken (cubed or sliced)
  • 1 tablespoon salad dressing, of your choice (we tried homemade ranch dressing and homemade basic vinaigrette)


  1. Wash the lettuce leaves under cool water. Then, place on a paper towel to dry or use a salad spinner.
  2. Remove curved edges from the peppers, so that you have just a flat portion. Using the fondant cutters or mini cookie cutters, cut leaf shapes from the peppers. *For best results, cut through the skin first and into the flesh.* Set aside.
  3. Use the fondant cutters or mini cookie cutters to cut leaf shapes out of the cheese. Set aside.
  4. Wash the carrot. Slice it into thin discs.
  5. Tear your dried lettuce into bite-sized pieces.
  6. Place the lettuce on a salad plate. Arrange the bell pepper leaf shapes, cheese leaf shapes, carrot slices, meat or meat substitute on the salad greens.
  7. Serve dressing on the side.
  8. For school brown bag lunches: Assemble your salad in a reusable container for school: Start with the lettuce on the bottom. Arrange the peppers, cheddar, carrot, and turkey or chicken on top. Cover and chill until its time to send to school. Package the salad dressing in a separate container.

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