Kimberly McGowan
I was diagnosed with celiac disease in late February after a life long struggle with digestive issues. I am in an exploratory phase with food right now. I have found that many of my old favorite recipes are pleasantly converted to gluten free and have proudly toted my gluten free alternatives to many a covered dish gatherings with rave reviews. The diet however has many challenges and it helps to read through websites like these to see how others handle situations.
Kim's Gluten-Free Artichoke Salad
- By Kimberly McGowan
- Published 08/6/2008
2 Large cans gluten-free artichoke hearts, drained
8 baby carrots, sliced lengthwise
10 asparagus stalks previously steamed until bright green and tender crisp
1 medium tomato
½ yellow or red bell pepper
5 fresh basil leaves, chopped
4-6 oz. feta cheese
4 tablespoons fresh grated Romano (or Parmesan) cheese
Dressing:
2 tablespoons olive oil
1 tablespoon white wine or rice vinegar
1 tablespoon balsamic vinegar
2 cloves fresh pressed garlic
¾ teaspoon dry mustard
Fresh ground black pepper
Directions:
Chop the artichokes into medium bowl. Cut the asparagus into 1 inch pieces and add to the artichokes. Cut up other vegetables into medium pieces and add to mixture tossing carefully. Pour on dressing mixture and add Romano. Gently stir in Feta cheese just before serving.