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Found 71 results

  1. Celiac.com 06/15/2019 - This fresh, nutritious summertime spinach salad harnesses the power of avocado, feta, red onion, toasted sunflower and pumpkin seeds. Paired with grilled chicken breast and drizzled with a delicious balsamic vinaigrette, it's a light, refreshing salad that makes a complete meal. Ingredients: 2 full chicken breasts, or four halves, skinned and boned 5 ounces organic spinach 8 ounces (about 2 cups) strawberries, cleaned, hulled, and halved 1 large avocado, sliced ½ small red onion, thinly sliced ½ cup feta cheese, crumbled ⅓ cup toasted sunflower seeds ¼ cup toasted pumpkin seeds Balsamic vinaigrette: 3 tablespoon balsamic vinegar 3 tablespoons olive oil 1 garlic clove, minced ½ teaspoon dijon mustard ½ tablespoon honey Freshly ground salt and pepper, to taste Directions: Season chicken breasts with salt and pepper and grill on medium high heat until cooked through. Remove from heat and set aside to cool. In a mason jar or small bowl, add all of the dressing ingredients. Shake or mix well to combine. Taste and add additional salt/pepper, if necessary. Allow to stand up to an hour before using. Place sunflower and pumpkin seeds in a pan and toast over medium heat, tossing regularly for about 2-5 minutes until seeds are slightly golden brown. Remove from heat and place in a bowl to cool. Place chicken on a cutting board, and cut into 1-inch long bite-sized pieces. Add spinach to a large bowl, layer on the chicken, strawberries, avocado slices, red onion, and feta. Top with toasted sunflower and pumpkin seeds, and a dash of salt and pepper as desired, and serve.
  2. Celiac.com 06/01/2019 - The first peaches of the season are due any minute, so you won't have to wait long to make this delightful spring and summer salad. Ripe, unpeeled peaches bring sweetness, juiciness, and texture to this refreshing salad. Crumbly ricotta salata adds a slightly salty flavor, and makes a great alternative to feta or goat cheese. This salad goes great with crusty, toasted gluten-free bread and a glass of chilled riesling. Ingredients: 8 ounces of butter lettuce 2 large ripe peaches, cut into wedges 2 tablespoons fresh lemon juice 2 teaspoons honey 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt 2 tablespoons extra-virgin olive oil 1 tablespoon finely chopped fresh mint 3 ounces very thin slices prosciutto, cut into 1-inch pieces 3 ounces ricotta salata cheese, divided into 4 equal pieces 2 tablespoons dry-roasted sunflower seed kernels Small mint leaves (optional) Directions: In a large mixing bowl, whisk together lemon juice, honey, black pepper, and teaspoon salt Gradually add olive oil, whisking constantly. Stir in chopped mint. Combine lettuce mix and peach wedges in a large bowl. Drizzle lettuce mixture with dressing; toss gently to coat. Arrange about 2 cups salad in each of 4 bowls; top each serving with 3/4 ounce prosciutto, 1 piece of ricotta salata, and about 2 teaspoons sunflower seed kernels. Garnish with small mint leaves, as desired.
  3. Celiac.com 05/25/2019 - Grilling season is upon us, vegetables are in bloom. It's a perfect time make a delicious grilled steak salad. This simple steak and potato salad makes a great go-to meal for a late summer night or any time you want to eat light. Ingredients: 12 ounces ribeye or skirt steak 1 pound fingerling potatoes ¼ cup buttermilk 4 tablespoons chopped fresh chives, divided 1½ tablespoons mayonnaise 1 tablespoon sour cream or plain yogurt 1½ teaspoons lemon juice 1 teaspoon gluten-free Worcestershire sauce 1 small clove garlic, minced 4 cups arugula 3 radishes, sliced ¼ cup crumbled blue cheese 2¼ teaspoons kosher salt ½ teaspoon coarsely ground black pepper Directions: Add cold water to a large stock pot or saucepan. Stir in 2 teaspoons of salt. Add potatoes and make sure to cover with 2 inches of water. Bring to a boil over high heat, then reduce heat to medium-low and simmer about 12 to 15 minutes, until potatoes are tender when pierced with a fork. Drain, and cut potatoes in half lengthwise. In a medium bowl, whisk together buttermilk, chives, mayonnaise, sour cream, lemon juice, Worcestershire sauce and garlic. Heat grill to high. Dry the steak with paper towels, and coat with pepper and remaining ¼ teaspoon salt. Oil grill grates. Grill steak, turning once, about 6 minutes total for medium. Place steak on a cutting board, tent loosely with foil, and let rest 5-10 minutes. Slice steak across the grain. Arrange arugula, radishes, potatoes and steak in salad bowls or plates. Crumble blue cheese on top and serve with dressing on the side.
  4. Celiac.com 09/29/2018 - With berry season in full swing, this recipe will help you deliver a tasty, vibrant, refreshing salad in a heartbeat. Strawberries, raspberries, blueberries and blackberries frolic with baby spinach, almonds, avocado, cilantro, and goat cheese to deliver a super-fresh summertime salad. Ingredients: 9 oz baby spinach, torn 1 cup sliced strawberries, sliced 1 cup raspberries 1 cup blueberries 1 cup blackberries ½ cup sliced almonds, toasted ⅓ cup cilantro, lightly chopped 1 avocado, chopped 4 oz goat cheese, crumbled Directions: Place baby spinach on each plate, then top with berries, almonds, cilantro and chopped avocado. Crumble goat cheese on top then drizzle with balsamic vinegar and olive oil. Enjoy!
  5. Celiac.com 09/22/2018 - We’ve done recipes for Caprese salad. We’ve done recipes for peaches. We’ve never done one for peach Caprese salad. This gluten-free treat adds fresh peaches for a sweet summery-sweet twist on classic Caprese salad. Easy to make and wonderfully tasty, this recipe is sure to be a hit at your next barbecue or grill session. Ingredients: 1 ripe tomato 1 ripe peach 12-14 leaves of fresh basil 6 oz. ball fresh mozzarella Balsamic vinegar Extra virgin olive oil Directions: Slice tomato, peach and mozzarella into ½″ slices. Layer the tomato, peach and cheese slices with whole leaves of fresh basil. Drizzle with extra virgin olive and balsamic vinegar. Season with salt and pepper.
  6. Celiac.com 08/25/2018 - Meat makes a great anchor for so many good salads. You’ve got your chicken Caesar, you’ve got your steak salad. This recipe lets you turn a corner and head into fresh territory with ground pork. This simple, easy gluten-free salad is sure to gain fans at your next food gathering. The recipe blends browned ground pork with garlic, ginger, soy sauce, chili pepper and a few other things to make some culinary magic. Ingredients: 1 pound ground pork 1 cup long-grain white rice 1 tablespoon cooking oil 3 cloves garlic, finely chopped 1 small red chili (seeded if desired), finely chopped 2½ tablespoons fresh ginger, grated 2 tablespoons gluten-free soy sauce 5 tablespoons fresh lime juice 1 tablespoon sugar 1 English or Persian cucumber, thinly sliced 2 scallions, thinly sliced 1 cup fresh cilantro ½ cup fresh mint Directions: Brown ground pork in cast-iron skillet in canola oil, 7 minutes. Toss with garlic, red chili, and 2 tablespoons grated fresh ginger. Remove from heat and toss with 2½ tablespoons lime juice and 1 gluten-free soy sauce. In a bowl, stir together 2½ tablespoons lime juice, 1 tablespoon of gluten-free soy sauce, ½ tablespoon grated ginger and sugar. Toss with cucumber and scallions, and then fold in the cilantro and mint. Serve with pork over rice.
  7. Celiac.com 05/19/2018 - Looking for a nutritious, delicious meal that is both satisfying and gluten-free? This tasty quinoa salad is just the thing for you. Easy to make and easy to transport to work. This salad of quinoa and vegetables gets a rich depth from chicken broth, and a delicious tang from red wine vinegar. Just pop it in a container, seal and take it to work or school. Make the quinoa a day or two ahead as needed. Add or subtract veggies as you like. Ingredients: 1 cup red quinoa, rinsed well ½ cup water ½ cup chicken broth 2 radishes, thinly sliced 1 small bunch fresh pea sprouts 1 small Persian cucumber, diced 1 small avocado, ripe, sliced into chunks Cherry or grape tomatoes Fresh sunflower seeds 2 tablespoons red wine vinegar Kosher salt, freshly ground pepper Directions: Simmer quinoa in water and chicken broth until tender. Dish into bowls. Top with veggies, salt and pepper, and sunflower seeds. Splash with red wine vinegar and enjoy!
  8. Celiac.com 01/06/2018 - Looking for a salad that will warm your soul, and put a smile on your face in the middle of a winter blizzard? Look no further. This salad of roasted winter vegetables is just the thing for supper on a chilly night. Serve it alongside a juicy roast, or a steaming casserole, and watch it disappear. Ingredients: 8 cups torn lettuce leaves 4 cups of torn radicchio leaves 2 cups of fresh spinach leaves 4 small white turnips, trimmed, roasted, sliced 4 medium golden or red beets, roasted, sliced 1½ cups of butternut squash, roasted, cut to bite size pieces 2 carrots, peeled, roasted, and grated 1 large head fennel, roasted, sliced 6 asparagus spears, roasted and sliced 8-10 green beans, roasted and sliced 1 cup broccoli florets, roasted and chopped 2 Red, yellow or orange bell peppers, roasted and sliced 2 Zucchini, roasted and sliced 8 Brussels sprouts, roasted and sliced For Serving: Goat cheese or queso fresco Candied Pecans or walnuts Tangerine, mandarin, or grapefruit wedges, as desired Parmesan cheese, grated, as desired for serving Directions: Toss the lettuce and radicchio in a large salad bowl, and set aside. Roast the turnips, beets, squash, fennel, carrots, asparagus, green beans, Brussels sprouts, zucchini, broccoli and peppers. Remove vegetables one by one as they become tender. Allow vegetables to cool slightly. Add roasted vegetables to the lettuce and radicchio bowl, and blend gently. Scoop onto plates and top with a balsamic vinaigrette for amazing flavor! Add condiments as desired.
  9. Celiac.com 12/30/2017 - Sometimes you just want a salad. Even in the middle of winter. This recipe relies on widely available winter vegetables to deliver a salad worthy of your deepest yearnings for summer. Ingredients: 8 cups torn lettuce leaves 4 cups of torn radicchio leaves 4 small white turnips, trimmed, roasted, sliced 4 medium golden or red beets, roasted, sliced 1 carrot, peeled and grated 1 large head fennel, roasted, sliced ½ cup olive oil 3 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1 tablespoon honey 1 garlic clove, grated 2 teaspoons finely chopped fresh tarragon, plus more for serving ⅓ cup toasted almonds, slivered, or sunflowers seeds ½ cup pomegranate seeds Kosher salt, freshly ground pepper Tangerine, mandarin, or grapefruit wedges, as desired Directions: Shake oil, vinegar, mustard, honey, and garlic in a jar to combine. Add 2 teaspoons tarragon; season dressing with salt and pepper. Toss radicchio, fennel, beets, turnips, and lettuce in a large bowl to combine. Drizzle dressing over and toss to coat; season with salt and pepper. Toss in carrots, pomegranate seeds, and serve topped with almonds and more tarragon. Instead of croutons, serve with your favorite toasted gluten-free bread. Serve with citrus wedges, as desired.
  10. Celiac.com 11/17/2017 - Quinoa is actually a seed, but let's not allow taxonomy to come between us and dinner. For our purposes, the fact that quinoa is not a grain may be appropriate, because this salad recipe is not a salad in the traditional sense of lettuces ad vegetables. In fact, this dish is more of a fruit salad with beans and quinoa. Whatever you call it, it's delicious. Toasting your quinoa before cooking before cooking enhances the delicately nutty flavor. Rinsing it well removes the bitter outer coating of saponin. Ingredients: 1 cup canned black beans, rinsed ½ cup quinoa 1 cup water ¼ cup orange juice ¼ cup chopped fresh cilantro 2 tablespoons rice vinegar 2 teaspoons toasted sesame oil 1 teaspoon minced fresh ginger 1 medium mango, diced 1 small red bell pepper, diced 2 scallions, thinly sliced Dash of salt Directions: Cook quinoa as per directions. Mix together the rest of the ingredients together with the mango in a bowl. Add cooked quinoa and toss to combine. Serve chilled.
  11. Celiac.com 11/08/2016 - If you love asparagus, and you love artichokes, then this fall salad is for you. It marries shallots, lemon juice and olive oil with a dash of salt and garlic, and of course, plenty of artichokes and asparagus. Ingredients: 2 pounds thick asparagus, rinsed, tough ends discarded 1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half 1 large shallot, sliced thin 2-3 tablespoons of lemon juice 2 tablespoons olive oil, divided 1 teaspoon garlic powder 1 pint grape or cherry tomatoes, halved Dash of salt Directions: Heat the oven to 400°F. Cut asparagus into 1½-inch pieces. Soak the sliced shallots in the lemon juice as you get ready to make the rest of the salad. Lay the asparagus spears in a single layer in a roasting pan, or shallow baking dish, coat with 1 tablespoon of olive oil, and plenty of salt. Roast for 8-10 minutes, turning as needed, until lightly browned and fork tender. Put the asparagus and the remaining ingredients into a large bowl and mix to combine. Add as much of the artichoke jar liquid as desired. Serve chilled or at room temperature. Option: Top with a poached egg!
  12. Celiac.com 10/27/2016 - Fall is upon us, but if you're reluctant to give up on salad just yet, here's a tasty salad that makes a perfect transition into fall. Ingredients: 2 tablespoons honey 2 tablespoons walnut oil or olive oil 2 tablespoons balsamic vinegar 1 green apple, cored and thinly sliced 2 carrots, roasted, steamed, and cut into chunks 2 beets, cleaned and roasted ½ cup walnut pieces, toasted ½ feta cheese, crumbled salt and fresh pepper, to taste Directions: In large bowl, whisk honey, oil and vinegar, season to taste. Steam carrots and roast beets. When carrots and beets are done and cool, cut into chunks and toss with chopped apple and with dressing. Sprinkle with nuts and feta cheese. Serve.
  13. Make this delicious salad while you can still get the last heirloom tomatoes and a few good avocados. Ingredients: 1 avocado, peeled, sliced 1 ripe heirloom tomato, sliced ⅓ cup crumbled feta cheese dash of chopped fresh chives or minced green onions splash of basaltic vinegar pinch of coarse salt black pepper, as desired Directions: Arrange slices of avocado and tomato on a plate. Top with vinegar, coarse salt, crumbled feta, and chives, in that order. Serve immediately.
  14. I've been eating more protein and less carbs lately, so this was a perfect addition to my lunch routine. It also happens to be deliciously gluten-free. Ingredients: 10-12 ounces of canned albacore tuna in water, drained 8-10 small radishes, cut into wedges 1 large carrot, shredded 2 cloves garlic, minced ½ teaspoon minced ginger ½ serrano chile, seeded and minced 2 tablespoons avocado oil ½ teaspoon dark sesame oil 3 tablespoons rice vinegar 1 teaspoon of sugar Salt and black pepper to taste 2 tablespoons chopped cilantro 1 whole green onion, chopped wedges of sweet lime, as garnish Directions: Mix sugar into rice vinegar until dissolved. Place the drained tuna, radishes, shredded carrot, garlic, ginger, chile, vegetable oil, dark sesame oil, and rice vinegar in a large bowl. Gently toss to combine. Add salt and pepper to taste. Refrigerate until serving. Serve chilled with lettuce and topped with cilantro and green onions. Add squeezed lime as desired.
  15. Celiac.com 09/29/2016 - If you want a truly refreshing, satisfying salad, then this zesty combination of melon, avocado and lime is just for you. Ingredients: Red and/or yellow seedless watermelon, cubed Cantaloupe, cubed Honeydew, cubed 2 large avocados, cubed 4 limes, juice Directions: Cube fresh melon and ripe avocado. Arrange on a plate or in a bowl. Top with squeezed lime. Serve with toothpicks or cocktail forks.
  16. Celiac.com 08/18/2016 - If you're looking for a quick, easy, refreshing treat that makes the most of summer's bounty of fruit, look no further. This recipe blends fresh jicama, peaches, and watermelon with a dash of lime, and a splash of chili powder. Ingredients: 2 cups fresh jicama, diced 2 cups fresh watermelon, deseeded, diced 2 cups fresh peaches, peeled, diced 4 limes, juice dash of chili powder Directions: Chop jicama, watermelon, and peaches into bite-sized pieces, drizzle with lime juice, and top with chile powder, as desired.
  17. Celiac.com 07/20/2016 - Asian-style chicken salad makes a light, refreshing summer treat. Here's a great recipe for a tasty easy-to-make chicken salad that is also light and refreshing. Salad Ingredients: 3 cups shredded Napa cabbage, lightly chopped 1 cup red cabbage, lightly chopped 2 cups cooked shredded chicken 4 scallions, chopped 1 red bell pepper, cut into small chunks ½ cup celery, finely sliced ¾ cup grated carrots ½ cup roughly chopped fresh mint ½ cup roughly chopped fresh cilantro ¼ cup chopped peanuts, optional Dressing Ingredients: ⅓ cup fresh lime juice, from about 5 limes 2 teaspoons Sriracha hot sauce 4 cloves garlic, minced 3 tablespoons gluten-free fish sauce (Ingredients should be fish, salt, water, NO hydrolyzed wheat protein) 3 tablespoons vegetable oil 2 tablespoons sugar a few drops of gluten-free soy sauce Instructions: In a large salad bowl, combine all of the salad ingredients except for the peanuts. In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved. Right before serving, toss the dressing with the salad. Transfer to a serving bowl and chill for thirty minutes. Garnish with the peanuts, and serve cold.
  18. Celiac.com 05/03/2016 - In many parts of the country, it's not uncommon to find some meat in your salad. This recipe tops fresh greens with sweet oranges, roasted beets and sliced Tri-tip steak. Ingredients: ½ to ¾ pound tri-tip steak 3 green onions 2-3 cups baby arugula or mixed greens ½ cup fresh cilantro leaves 1 teaspoon ground cumin 1 sweet orange, segments 1 tablespoon olive oil 2 whole beets, roasted, peeled and diced 1 clove garlic 1 lime kosher salt black pepper Directions: Heat broiler and line a rimmed baking sheet with nonstick foil. Season the steak with the cumin and ½ teaspoon each salt and pepper and broil to desired doneness, 7 to 8 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes before slicing. Meanwhile, place the oil and ¾ cup water in a large nonstick skillet and bring to a simmer. Add the garlic to the pan and cook, tossing, for 1 minute; remove from the heat. Grate the zest of 1 lime over the beets Add the roasted beets, then squeeze the lime juice over the mixture. Sprinkle with the parsley, scallions, and top with salt and pepper, to taste; toss to coat. In a large bowl, toss together the arugula, cilantro, then the beets and sliced steak.
  19. Celiac.com 01/12/2016 - Looking for a great winter salad? This one marries escarole, endive and celery with apple and orange, and blends in some tasty vinaigrette. It's a surefire hit at your next winter potluck. Ingredients: 1 small head escarole, torn into bite-sized pieces 1 Belgian endive, leaves separated 1 celery stalk, cut on the diagonal into thin slices 1 small Granny Smith apple, halved cored and thinly sliced 1 Clementine orange or Satsuma tangerine, segments deseeded 1 tablespoon cider vinegar 1 tablespoon white wine vinegar 1 tablespoon finely diced shallot ¼ cup olive oil Salt and freshly ground black pepper Shaved fresh Parmesan cheese, for garnish Directions: Combine greens, celery, and apples in a large bowl. In a medium gown, whisk together both vinegars and the shallot. Slowly whisk in the oil, then salt and pepper. Toss the salad ingredients with some of the vinaigrette. Garnish with shaved Parmesan cheese.
  20. 4 Large potatoes boiled in skins and peeled while hot. 6 strip bacon fried crisp 1 medium onion 1 teaspoons salt 2 tablespoons sugar 1 teaspoon celery salt or ½c diced celery 1/3 cup Cider vinegar or Heinz white vinegar 2 tablespoons cornstarch 1 cup water After potatoes have bee boiled and peeled slice thinly. When bacon is fried crisp and remove from skillet. In bacon drippings brown onion and celery. Stir in salt and cornstarch. Add vinegar and water. Stir in sliced potatoes. As the sauce thickens as potatoes are added more water may be needed. More seasoning may be added if desired.
  21. Ingredients: 1 package of gluten-free rotelli pasta 1 package grape tomatoes, halved 4 ounces feta cheese, crumbled ¼ pound of deli salami, cubed Chopped Fresh Basil ½ chopped red pepper 2 chopped green onions Dressing: 1/3 cup olive oil 3 tablespoons lemon juice 2 garlic cloves, minced 1 ½ teaspoons dried oregano ½ teaspoon salt ¼ teaspoon pepper Directions: Wisk together dressing ingredients, then pour over salad and pasta. You can add black olives and artichoke hearts if desired.
  22. Celiac.com 10/08/2015 - Want a light, healthy gluten-free vegetarian lunch that's tasty and offers a departure from a more standard noodle dish? Try this lovely Asian-style salad made with spiral or long julienne zucchini "noodles." Some people make this with raw zucchini, but that's hard to digest, so I blanche the zucchini noodles first. Ingredients: 3 to 4 medium zucchini, spiral cut or long thin strips 1 cup carrot, grated 2 green onions, thin diagonal slices ½ teaspoon salt 1½ cups thinly sliced and roughly chopped red cabbage ½ large red bell pepper, sliced thin and cut into 1-inch segments ½ cup cilantro, chopped Dressing: ⅓ cup rice vinegar seasoned with salt, pepper and sugar 2 tablespoons quality olive oil 1½ teaspoons dark sesame oil 2 cloves garlic, minced Pinch of red pepper flakes Directions: If you have a food processor or other spiral vegetable slicing tool, use it to make the zucchini noodles. Otherwise, cut zucchini into very long, thin strips, enough to make about 5 to 6 cups of zucchini noodles. Place zucchini noodles in a metal strainer and immerse in boiling water for about 30 seconds, until blanched. Once lightly blanched, remove the zucchini noodles and allow to drain well. Place the drained, blanched zucchini noodles in a large bowl. Add the cabbage, carrot, bell pepper, onions, and cilantro. In a medium bowl, whisk seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes. Pour the dressing over the zucchini noodles and vegetables and gently toss to combine. Or, alternatively, serve dressing on the side. Serve immediately.
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