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Showing results for tags 'salad'.
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Celiac.com 02/04/2025 - Za'alook is a traditional Moroccan salad made with eggplant and tomatoes, seasoned with aromatic spices. It’s a popular mezze served both warm and cold and pairs beautifully with other Moroccan dishes. Historically, za’alook originated from a fusion of Arabic, Berber, and Mediterranean influences that have shaped Moroccan cuisine over centuries. While typically served as an accompaniment to bread or tagines, this gluten-free version makes it accessible to those avoiding gluten while retaining the salad’s authentic flavors and textures. With its smoky eggplant, tangy tomatoes, and a perfect blend of Moroccan spices, this za’alook recipe is both healthy and deeply satisfying. Gluten-Free Za’alook Recipe Ingredients: 2 medium eggplants, peeled and cubed 2 large tomatoes, finely chopped 3 tbsp olive oil 3 cloves garlic, minced 1 tsp ground cumin 1 tsp smoked paprika ½ tsp ground coriander Salt and pepper, to taste ¼ cup fresh parsley, chopped ¼ cup fresh cilantro, chopped Juice of half a lemon Optional: ¼ tsp cayenne pepper for extra heat Instructions: Prepare the Eggplant: Preheat your oven to 400°F (200°C). Toss cubed eggplant with a bit of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes, or until golden and tender. Cook the Base: In a large skillet, heat the olive oil over medium heat. Add the garlic, cooking until fragrant (about 1 minute). Stir in tomatoes, cumin, paprika, coriander, and cayenne if using, then cook for 10-12 minutes until the tomatoes soften and release their juices. Combine Ingredients: Add the roasted eggplant to the skillet, using a fork or spoon to gently mash the mixture. Cook together for 5-7 minutes, stirring frequently, until the flavors meld. Add Fresh Herbs: Remove from heat and stir in parsley, cilantro, and lemon juice. Adjust salt and pepper to taste. Serve and Enjoy: Serve warm or at room temperature, garnished with additional fresh herbs if desired. Za’alook pairs well with gluten-free bread or as a side to grilled meats or fish. This gluten-free za’alook is a celebration of Moroccan flavors, perfect for anyone looking to enjoy the heart of Moroccan cuisine without gluten.-
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Celiac.com 09/20/2024 - Turn your classic meat and potatoes into a fresh, flavorful dish, by serving them over a bed of crisp romaine lettuce dressed with a tangy vinaigrette. This hearty yet refreshing gluten-free salad combines tender slices of sirloin steak with roasted red-skinned potatoes, juicy tomatoes, and creamy blue cheese for a meal that’s satisfying and delicious. Ingredients: 1¼ pounds small red-skinned potatoes, quartered ¼ cup extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground pepper 3 tablespoons steak sauce 1 tablespoon red wine vinegar 2 teaspoons Dijon mustard 1½ pounds boneless sirloin steak (about 1 inch thick) 2 romaine lettuce hearts, torn Small red onion sliced thin 1 large beefsteak tomato, quartered and sliced ¼ cup chopped fresh chives, plus more for topping ½ cup crumbled blue cheese Directions: Prepare the Oven and Potatoes: Position racks in the top and bottom of the oven; place a rimmed baking sheet on the bottom rack. Preheat the oven to 450°F. Toss the quartered potatoes with 2 tablespoons of olive oil, ½ teaspoon of kosher salt, and a few grinds of pepper in a bowl. Spread the seasoned potatoes on the preheated baking sheet and bake, turning once, until golden and tender, about 18 to 20 minutes. Make the Vinaigrette: In a large bowl, whisk together the steak sauce, red wine vinegar, Dijon mustard, and the remaining 2 tablespoons of olive oil. Set aside. Cook the Steak: Heat a large ovenproof skillet over high heat. Brush the sirloin steak on both sides with olive oil, and season generously with salt and pepper. Sear the steak in the skillet until browned, about 2 minutes per side. Brush the top of the steak with about 1 tablespoon of the prepared vinaigrette. Transfer the skillet to the top oven rack and cook until the steak reaches an internal temperature of 120°F for medium-rare, approximately 4 minutes. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before thinly slicing against the grain. Assemble the Salad: Whisk 2 tablespoons of the juices from the skillet into the remaining vinaigrette. Add the torn romaine lettuce, red onion, sliced tomato, and chopped chives to the bowl. Season with salt and pepper, and toss to combine. Divide the salad among plates, then top with the roasted potatoes, sliced steak, crumbled blue cheese, and a sprinkle of extra chives for garnish. -
Celiac.com 08/29/2024 - The Caprese Salad, or Insalata Caprese, is a quintessential Italian dish that celebrates the simplicity and freshness of Mediterranean ingredients. Named after the island of Capri, where it originated, this salad embodies the vibrant colors of the Italian flag with its red tomatoes, white mozzarella, and green basil. Traditionally served as an antipasto, or appetizer, Caprese Salad dates back to the early 20th century and has since become a beloved dish worldwide for its delightful balance of flavors. Perfect for summer, this gluten-free recipe highlights the harmony of ripe tomatoes, creamy mozzarella, and fragrant basil, all brought together with a drizzle of extra virgin olive oil. Gluten-Free Italian Caprese Salad Ingredients: 4 large ripe tomatoes 1 lb. fresh mozzarella cheese 1 bunch fresh basil leaves 2 tbsp extra virgin olive oil 1 tbsp balsamic vinegar (optional) Sea salt, to taste Freshly ground black pepper, to taste Instructions: Prepare the Ingredients: Slice the tomatoes and mozzarella cheese into even, 1/4-inch thick slices. Gently wash and pat dry the basil leaves. Assemble the Salad: On a large serving platter, alternate slices of tomato and mozzarella, placing a basil leaf between each. Arrange them in a single layer or a spiral pattern for an elegant presentation. Season and Serve: Drizzle the olive oil over the salad, and if desired, add a splash of balsamic vinegar. Sprinkle with sea salt and freshly ground black pepper to taste. Enjoy: Serve immediately as a light appetizer or side dish, allowing the simple yet vibrant flavors to shine. This Caprese Salad is naturally gluten-free and highlights the classic flavors of Italian cuisine, making it a perfect dish for any occasion. -
Celiac.com 06/25/2024 - Few things say spring and summer as vibrantly as fresh asparagus and tomatoes. This salad celebrates both in style and ease. It's super easy to make, and makes a fresh and tasty detour from standard fare. It's great for lunch or dinner, and goes especially well with roasted meats and rice. Ingredients: 1-½ pounds fresh asparagus, trimmed and cut into 2-inch pieces 2 small tomatoes, cut into wedges 3 tablespoons cider vinegar ¾ teaspoon Worcestershire sauce ⅓ cup sugar 1 tablespoon grated onion ½ teaspoon salt ½ teaspoon paprika ½ teaspoon ground black pepper ⅓ cup olive oil ⅓ cup pumpkin or sunflower seeds, roasted ⅓ cup crumbled feta cheese, optional ⅓ cup fresh pea sprouts, as desired, for garnish Directions: Place a steamer into a pot with a small about 1 cup of water at the bottom. Add a pinch of salt, and bring water to a boil. Add asparagus pieces; cook, covered, until crisp-tender, 3-5 minutes. Remove and place in a large bowl. Add tomatoes; cover and keep warm. Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with seeds, cheese, and fresh pea sprouts, as desired. -
Celiac.com 06/21/2024 - The Greek Salad, also known as Horiatiki Salad, is a timeless classic that embodies the fresh and vibrant flavors of Mediterranean cuisine. Originating in Greece, this salad has a rich history dating back centuries, with its roots in the simple and wholesome ingredients commonly found in Greek villages. Traditionally, a Greek Salad features ripe tomatoes, crisp cucumbers, red onions, Kalamata olives, and creamy feta cheese, all drizzled with extra virgin olive oil and sprinkled with herbs like oregano. It's a staple dish that reflects the sun-kissed and bountiful produce of the Mediterranean region. In this unique rendition of the iconic Greek Salad, we've taken a mindful approach to make it completely gluten-free, ensuring that it can be enjoyed by individuals with gluten sensitivities or those following a gluten-free lifestyle. Every ingredient in this recipe has been carefully selected to be free from gluten, including the feta cheese, olives, and the homemade dressing. By making these simple adjustments, we've preserved the authentic flavors of the Greek Salad while making it accessible to a wider range of dietary needs. This gluten-free Greek Salad is not just a dish; it's a celebration of Mediterranean flavors and a testament to the versatility of gluten-free cooking. Whether you're hosting a summer barbecue, craving a light and refreshing meal, or simply indulging in the joys of Greek cuisine, this salad promises to delight your taste buds and transport you to the sun-drenched shores of Greece with every bite. Ingredients: 2 large tomatoes, diced 1 cucumber, diced 1 red bell pepper, diced ½ red onion, thinly sliced ½ cup Kalamata olives, pitted and halved ½ cup crumbled feta cheese or a thick slice of feta (make sure it's gluten-free) ¼ cup extra virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon dried oregano Salt and black pepper to taste Fresh parsley or basil leaves for garnish (optional) Instructions: In a large salad bowl, combine the diced tomatoes, cucumber, red bell pepper, and thinly sliced red onion. Add the halved Kalamata olives and crumbled feta cheese to the bowl. In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined. Pour the dressing over the salad ingredients in the bowl and toss gently to coat everything evenly. Let the salad sit for about 10-15 minutes to allow the flavors to meld together. Just before serving, garnish the salad with fresh parsley or basil leaves if desired. Serve the gluten-free Greek Salad as a refreshing and flavorful side dish or as a light main course. This gluten-free Greek Salad recipe showcases the vibrant colors and flavors of the Mediterranean, perfect for anyone following a gluten-free diet or looking for a delicious and healthy salad option. -
Celiac.com 04/10/2024 - This refreshing salad captures the essence of Spring with its vibrant colors, delightful flavors, and nourishing ingredients. This gluten-free salad is not only a feast for the senses but also a nutritious addition to your springtime menu. Packed with a variety of textures and wholesome ingredients like maple, nuts, seeds, blueberries, and creamy goat cheese, this salad is a perfect blend of sweet and savory, making it a delightful treat for your taste buds. Let's dive into this deliciously sweet salad and savor the goodness of spring in every bite. This is a simple, delicious and versatile salad that can be made with a variety of ingredients. Use pecans, almonds, or pine nuts in place of walnuts, as desired. Basically, it's all about the dressing. Ingredients: 3 cups torn romaine lettuce ½ cup blueberries ¼ cup dried cranberries ¼ cup sunflower seeds ¼ cup walnut pieces ¼ cup crumbled feta cheese ¼ cup crumbled goat cheese ¼ cup white balsamic vinegar, or to taste ¼ cup maple syrup, or to taste ¼ cup grapeseed oil, or to taste salt, to taste Directions: Toss romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta, and goat cheese in a large bowl. Pour vinegar, syrup, and oil over the salad one at a time; toss until evenly coated. Season with salt. -
Celiac.com 04/03/2024 - This vibrant Strawberry Spinach Salad is a delightful medley of sweet and savory flavors that is sure to brighten any meal. It goes especially good with grilled fish or meats. Fresh strawberries, crisp spinach, and crunchy almonds come together to create a deliciously satisfying salad that is perfect for any occasion. Tossed in a homemade dressing featuring a blend of white sugar, olive oil, vinegar, with a hint of sesame and a dash of poppy seeds, this salad is as refreshing as it is flavorful. From the first strawberries of Spring, to the last strawberries of summer, this salad is a true crowd pleaser. Dressing Ingredients: ½ cup white sugar ½ cup olive oil ¼ cup distilled white vinegar 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1 tablespoon minced onion ¼ teaspoon paprika ¼ teaspoon Worcestershire sauce Salad: 1 quart strawberries - cleaned, hulled and sliced 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces ¼ cup almonds, blanched and slivered Directions: Make dressing: Whisk together sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire in a medium bowl. Cover and chill for 1 hour. Make salad: Combine strawberries, spinach, and almonds in a large bowl. Pour dressing over salad; toss to coat. Refrigerate for 10 to 15 minutes before serving. -
Celiac.com 03/29/2024 - This one comes a bit out of left field, but bear with us. While the combination of ingredients may seem unusual at first glance, this salad is a true crowd-pleaser that never fails to impress. Crisp bacon, fresh broccoli, crunchy celery, and sweet grapes come together with raisins and almonds to create a medley of textures and flavors that will tantalize your taste buds. A creamy dressing of mayonnaise, sugar and white wine vinegar, add touch of sweetness, making this salad is both satisfying and refreshing. Perfect for springtime gatherings or as a side dish any time of year. Ingredients: 12 slices bacon, crisp 2 heads fresh broccoli, florets only 1 cup chopped celery ½ cup chopped green onions 1 cup seedless green grapes 1 cup seedless red grapes ½ cup raisins ½ cup blanched slivered almonds 1 cup mayonnaise 1 tablespoon white wine vinegar ¼ cup white sugar Directions: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Boil a large pot of water, and blanch the broccoli florets for 30-45 seconds. Remove, from hot water and rinse under cold water until cool. Drain and set aside. In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve. -
Celiac.com 08/26/2023 - Italian Caprese salad is a timeless and iconic dish that captures the essence of Mediterranean flavors in a harmonious symphony of colors, textures, and tastes. Hailing from the sun-kissed shores of Italy, this simple yet elegant salad showcases the beauty of minimalism by combining just a handful of fresh and naturally gluten-free ingredients that come together to create an unforgettable culinary experience. What truly elevates the Caprese salad beyond its simplicity is the quality of its components. Opting for locally grown, vine-ripened tomatoes and opting for the highest quality mozzarella—whether it's classic buffalo mozzarella or fresh, creamy burrata—makes all the difference. A drizzle of extra-virgin olive oil imparts a touch of grassy complexity, while a sprinkle of flaky sea salt and a dash of freshly ground black pepper tie everything together, enhancing each individual flavor note without overpowering the ensemble. Ingredients: 3 large heirloom tomatoes, sliced to about ½ inch 1 (16 ounce) package fresh mozzarella cheese, sliced a bit thinner than the tomato ½ cup fresh basil leaves 3 tablespoons extra virgin olive oil Salt and ground black pepper to taste Directions: Arrange tomatoes, mozzarella, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil, then sprinkle with salt and pepper. Italian Caprese salad isn't just a dish; it's a celebration of seasonal produce and the Italian way of savoring life's simplest pleasures. With every bite, you're transported to the rustic countryside and the sun-drenched coastal villages of Italy, where the beauty of nature's bounty takes center stage, and the symphony of flavors dances on your palate, leaving an indelible memory of a perfect summer day. Grab a glass of your favorite chilled white or rosé wine, and enjoy the flavors of summer! -
Celiac.com 07/11/2023 - Seafood lovers will rejoice at the medley of flavors and textures in this refreshing salad. Tender shrimp, delicate crab meat, or any other seafood of your choice, are the stars of the show. Paired with zesty lemon and tangy lime, each bite is a harmonious balance of flavors. Lettuce adds a fresh, crisp element, while the sweet red pepper brings a touch of sweetness and vibrant color. The onion lends its mild sharpness, enhancing the overall flavor profile of the dish. Together, these ingredients create a symphony of tastes and textures that will leave you craving more. Ingredients: 1 medium orange 1 medium lemon 1 medium lime ½ pound peeled and deveined cooked shrimp, coarsely chopped ½ pound refrigerated fresh crabmeat, coarsely chopped (Beware of imitation crab, as it can contain gluten) 2 tablespoons finely chopped sweet onion 2 tablespoons finely chopped sweet red pepper Arugula or Shredded lettuce Assorted gluten-free crackers Directions: Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Transfer zest and juice to a large bowl. Repeat with lemon and lime. Add shrimp, crab, onion and pepper; toss to coat. Serve on arugula or lettuce with gluten-free crackers. -
Celiac.com 05/10/2023 - Panzanella is an Italian dish that is basically an herb and mixed green salad with toasted bread mixed in. But, don't be fooled by its seemingly simple ingredients—panzanella bursts with a symphony of flavors that will awaken your taste buds and leave a lasting impression on your guests. Each bite offers a refreshing medley of textures, combining the crispness of the greens, the crunchiness of the bread, and the juiciness of ripe tomatoes. As you savor the exquisite balance of tangy balsamic vinegar, fragrant basil, and aromatic garlic, you'll find yourself transported to a sun-soaked Italian garden, where every ingredient sings in harmony. Ingredients: ½ small loaf gluten-free bread, preferably stale sourdough (but about 12 ounces of any good, toasted bread will do) 4 tablespoons olive oil, divided 2 tablespoons white wine vinegar 2 teaspoons Dijon mustard Kosher salt and pepper 2 scallions, white and light green parts finely chopped, dark green parts thinly sliced (diced red onions can also be used) 2 Persian cucumbers, smashed, halved lengthwise and then sliced 1 cup of dice ripe tomatoes ½ cups fresh or frozen peas (thawed if frozen) 2 cups mixed fresh herbs (such as parsley, basil, mint, dill) 5 ounces mixed greens Directions: Heat oven to 400°F. Cut crusts off gluten-free bread and tear bread into large pieces. On rimmed baking sheet, toss bread with 1 tablespoon oil and roast until golden brown, about 10 minutes. Meanwhile, in a large bowl, whisk together vinegar, mustard, remaining 3 tablespoons oil and ½ teaspoon each salt and pepper; stir in chopped scallions. Add cucumber and tomatoes and toss to coat, then toss with toasted bread. Add peas, herbs and greens and toss gently to combine. Add the toasted bread to the top of the salad, or top each bowl individually. Note: It's also okay to simply make the salad and serve the toasted bread on the side, with butter if you like. -
Gluten-Free Thai-style Chicken Salad (Larb Gai)
Jefferson Adams posted an article in Chinese & Asian
Celiac.com 04/28/2023 - Larb gai, also known as Thai chicken salad, is a dish made with ground chicken, chiles, mint, lime and basil, and folded into lettuce cups, a bit like a burrito. Larb gai can be served as a main dish, but it makes a great appetizer. Ingredients: 1 pound ground chicken 2 tablespoons canola oil 2 shallots, thinly sliced 2 green or red fresh chiles, seeded and chopped 2 garlic cloves, minced 2 tablespoons lime juice 3 tablespoons fish sauce 1 tablespoon sweet chili sauce 2 teaspoons brown sugar 1 to 2 teaspoons Sriracha chili sauce 1/4 cup fresh cilantro leaves 2 tablespoons minced fresh mint 2 bunches of rice "stick noodles" Boston lettuce leaves, optional Directions: Put the noodles into a dish or bowl of boiling water. Follow directions to cook noodles until tender, but chewy. Drain and set aside. In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with lettuce leaves and rice noodles on the side. To build it, put a bit of noodles into the lettuce cup, top with some larb, fold like a burrito and eat. Note: Be careful with peppers! The oils can burn skin. Be sure to wear disposable gloves when cutting hot peppers. Avoid touching your face. -
Celiac.com 03/07/2023 - Looking for a light and refreshing meal that's both delicious and nutritious? This lemon chicken salad recipe is sure to hit the spot. With zesty lemons, tender chicken, and crisp vegetables, fresh ingredients combine to make the perfect blend of tangy and savory. Whether you're looking for a quick and easy lunch or a healthy dinner option, this recipe is simple to make and sure to please. Plus, it's a great way to use up any leftover chicken you have on hand. Ingredients: 2 medium lemons 1½ tablespoons chopped fresh oregano 1½ tablespoons canola oil 2 teaspoons minced garlic 4 (6-oz.) skinless, boneless chicken breasts Cooking spray 3/4 teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper, divided 8 ounces thin asparagus 8 green onions, trimmed 2 tablespoons extra-virgin olive oil 1½ tablespoons white wine vinegar 5 ounces arugula - 1 package Instructions: Grate lemon rinds to equal 2 teaspoons; halve lemons crosswise and reserve. Combine rind, oregano, canola oil, and garlic in a large bowl. Add chicken; toss to coat. Heat a grill pan over medium-high. Coat pan with cooking spray and add canola oil. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Add chicken to pan; cook 5 minutes on each side or until done. Add lemon halves to pan, cut sides down; cook 4 minutes. Remove chicken and lemons from pan. Cut chicken into slices. Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, tuning occasionally. Cut asparagus and green onions into 2-inch pieces. Combine remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, olive oil, and vinegar in a large bowl. Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves. -
Celiac.com 12/20/2022 - A good potato salad can grace any table at any holiday, and be well received. This German-style potato salad is a great addition to any holiday table, especially if you're serving ham. Happy holidays! Ingredients: 3 pounds medium red potatoes 5 bacon strips, diced 1 medium onion, chopped and/or 1 cup chopped green onion ¼ cup all-purpose gluten-free flour or potato starch 2 teaspoons salt ¼ teaspoon celery seed ¼ teaspoon pepper 1¼ cups sugar 1 cup cider vinegar ¾ cup water 3 tablespoons minced fresh parsley Directions: Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, sauté onion until tender. Stir in the gluten-free flour or potato starch, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. Cut potatoes into ¼-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm. -
Is Good Seasons Dressing Gluten-Free?
Jefferson Adams posted an article in Gluten-Free Foods & Beverages
Celiac.com 10/14/2022 - We get a lot of questions asking which salad dressings and condiments are gluten-free. Lately, we've seen a number of readers wanting to know if Good Seasons dressing is gluten-free and safe for people with celiac disease? The short answer is that it depends. Some are made without wheat or gluten ingredients, some are not. Here's the lowdown. Good Seasons are famous for their dried packets of salad dressing that you add oil and vinegar or other ingredients to finish at home. Good Seasons salad dressings are made by Kraft. The company does disclose any gluten-containing ingredients and allergens on its labels. Several of the company's dressing mixes, including the company's most popular item, Good Seasons Zesty Italian Salad Dressing are made with gluten ingredients, such as dried soy sauce, and list wheat as an allergen. Good Seasons Italian Zesty Salad Dressing, and others that list wheat ingredients, are not gluten-free, and not recommended for people with celiac disease. Good Seasons Dressing & Recipe Mixes that Contain Wheat (Avoid!): Good Seasons Garlic & Herb Salad Dressing & Recipe Mix Good Seasons Italian Dry Salad Dressing And Recipe Mix Good Seasons Zesty Italian Salad Dressing & Recipe Mix However, other Good Seasons Salad Dressing & Recipe Mixes are made without wheat or gluten ingredients, and list no allergens. These may be safe for people on a gluten-free diet. As always, read labels and avoid gluten ingredients. Good Seasons Dressing & Recipe Mixes Made Without Wheat or Gluten Ingredients (and list no allergens): Good Seasons Balsamic Dry Salad Dressing And Recipe Mix Good Seasons Greek Dry Salad Dressing And Recipe Mix Good Seasons Mild Italian Salad Dressing And Recipe Mix -
Celiac.com 09/25/2021 - Summer may be officially over, but there's still plenty of good corn to be found. So, get yourself some good, fresh corn on the cob, boil it up until it's ready, and cut the kernels off with a paring knife. Mix it all up with some vinegar, tomatoes, oil, basil and a dash of salt and pepper, and you're ready to complement nearly any entrée with some sweet, fresh deliciousness. Ingredients: 6 ears corn, husked and cleaned 3 large tomatoes, diced 1 large onion, diced ¼ cup chopped fresh basil ¼ cup olive oil 2 tablespoons white vinegar salt and pepper to taste Directions: Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife. In a large mixing bowl, toss the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Serve chilled. -
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Celiac.com 08/06/2021 - Fresh, cool cucumber, tomato, onion and mint dance with olive oil and vinegar to deliver this delicious, refreshing salad that's perfect for staying cool in hot weather. Ingredients: 4-6 Persian cucumbers 8-10 cherry or grape tomatoes 1 teaspoon salt ¼ cup chopped red onions 2 tablespoons white wine vinegar 2 tablespoons extra virgin olive oil 1½ teaspoons sugar, to taste ¼ teaspoon freshly ground black pepper ¼ cup chopped fresh mint Directions: Add cucumber, tomato, onion, vinegar and oil to a large ceramic, glass or plastic bowl. Add salt, pepper, sugar, and mint. Stir, tossing gently until well mixed. Refrigerate for at least 1 hour. Serve chilled. -
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Celiac.com 07/03/2021 - This tasty marriage of berries, nuts, and greens makes a perfect salad for summer. It's not only a snap to make, it's also highly versatile. Substitute as you like, pecans for walnuts, gorgonzola for feta, etc. Transform it from a side salad to an entrée by adding chicken, diced apples, and minced chives or scallions. Ingredients: 8 ounces fresh mixed salad greens 1 tablespoon and 1 teaspoons fresh blueberries 2½ tablespoons walnuts ⅓ cup raspberry vinaigrette dressing 2½ tablespoons crumbled feta cheese Salt, to taste Ground black pepper, as desired Directions: In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette, to taste. Add salt and pepper, as desired. Top with feta cheese and serve. -
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Celiac.com 06/19/2021 - If you're looking for something so ridiculously easy, nutritious, and delicious, that it's sure to make heads spin, then this happy marriage of fresh, raw peas, lemon, slat and pepper is the dish for you. Bursting with spring freshness, and raw simplicity that are guaranteed to turn heads at your next food gathering, this could be one of the simplest and most tasty salads you can make. Ingredients: 1 cup raw peas ½ lemon, juiced ¼ cup fresh mint, chopped ¼ cup chopped almonds (optional) salt and ground black pepper to taste Directions: Mix peas, lemon juice, chopped mint, salt, and pepper together in a bowl. Serve fresh. -
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Celiac.com 09/04/2014 - Enjoy the combination of Havarti Cheese, Crisp Apple and Almonds in this fresh salad! To make fresh Havarti and Apple salad for four you need: 8 oz. Havarti Cheese 5 Cups Organic Mixed Baby Greens 2 Cups Organic Crisp Apple, Gala or Granny Smith diced Gluten Free Vinaigrette, chilled Sea Salt and Ground Pepper, to taste 4 tbs. Almonds, sliced optional Directions: Place 4 salad plates with the forks on top of the stack, into the refrigerator to chill while you prepare the salad. Rinse the organic mixed baby greens and pat dry with a paper towel or use a salad spinner. In a large salad bowl arrange the mixed baby greens and layer diced apples on top. Next, drizzle the mixed baby greens and organic diced apples with Gluten Free vinaigrette; mix well. Then layer the Havarti and sliced almonds over the salad mixture. Place bowl of salad into refrigerator 5-10 minutes. Season fresh salad to taste, serve immediately onto the chilled salad plates and enjoy with chilled salad forks! -
Celiac.com 04/13/2021 - If you're looking for a nutritious delicious salad that's perfect perfect for early spring, this sugar snap pea salad is the perfect way to celebrate spring. Serve it with your favorite grilled fish and lime wedges for a deliciously light, and nutritious spring meal. Ingredients: 12 ounces sugar snap peas (4 cups), washed, w/ strings removed 1 tablespoon fresh lime juice 1 teaspoon grated fresh ginger 2 tablespoons olive oil 1 tablespoon minced spearmint kosher salt and black pepper 1 small red onion, thinly sliced 1 tablespoon sesame seeds, toasted (optional) Directions: This salad is delicious raw. To make it that way, skip the blanching. Sauté the snap peas and onion in a pan with a tablespoon of olive oil at medium-high heat for about 1 minute or so, until lightly blanched. Remove the pan from the heat, and pour peas and oil into a glass bowl, and chill in the refrigerator until cool. When the peas and onions are cool, add lime juice, ginger, spearmint, and ¼ teaspoon each salt and pepper, along with sesame seeds, as desired, and toss lightly, until coated.
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