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Found 5 results

  1. Celiac.com 01/14/2016 - What to do with leeks besides make soup? This quick, easy recipe delivers tender, tasty leeks with a dash of oil and vinaigrette. It will turn heads and please hungry eaters at your next dinner. Ingredients: 12 leeks, trimmed ½ cup walnuts, toasted ½ cup italian parsley, chopped 1 tablespoon dijon mustard 2 tablespoons balsamic vinegar ¼ cup of walnut oil ½ teaspoon salt pepper to taste Directions: Cut the dark green tops and stem ends off the leeks, keeping the bases whole. Cut leeks in half lengthwise and rinse well. Boil leeks in salted water until tender, about 10 minutes. Drain and cool in a bowl of salted ice water, then drain and pat dry. Whisk dijon mustard, balsamic vinegar, salt, and pepper in a bowl. Whisk in walnut oil and drizzle over the leeks. Top with chopped toasted walnuts and chopped Italian parsley.
  2. Celiac.com 01/22/2015 - A good salad dressing is worth its weight in gold. This easy-to-make gluten-free honey mustard vinaigrette is sure to dazzle your guests and please most salad lovers. Ingredients: 1 cup extra-virgin olive oil, more to taste 2 tablespoons gluten-free cider vinegar 2 heaping teaspoons gluten-free brown or Dijon mustard 1 teaspoon honey 1 shallot, minced ¼ teaspoon salt ½ teaspoon coarsely ground black pepper Directions: In a glass jar or other shakeable container, combine shallot, vinegar and mustard. Close tightly and shake until well mixed. Add salt and pepper, and shake again. Add olive oil ⅓ cup at a time, and shake well after each addition, until smooth and emulsified. Feel free to adjust ingredients to taste. Use immediately or store in the refrigerator for up to 3 weeks. Cold olive oil will form congeal, so remove from refrigerator 30 minutes, and allow to warm to room temperature. Once liquified, give it a good shake before serving to re-emulsify. Enjoy!
  3. In this easy summertime salad, sweet and tangy balsamic glaze balances nicely with juicy watermelon, pungent feta, slightly bitter arugala to deliver a delicious salad with an air of sophistication. Ingredients: 8 ounces baby arugula 10 cups seedless watermelon chunks ½ cup sliced red onion 8 ounces feta cheese, crumbled ½ cup chopped cilantro, as desired 2 tablespoons balsamic vinaigrette Directions: Arrange arugula over large platter. Scatter watermelon, and top onion slices, crumbled feta, and cilantro as desired. Drizzle with balsamic glaze and sprinkle with pepper. Serve immediately.
  4. Slowly roasted beets are the star in this hearty winter salad. The fresh fruit segments compliment the splash of citrus in the dressing. I always try to find uses for the peel and zest—seems silly to waste all that concentrated flavor! When I can find good ones, sliced strawberries make a great addition. A delightful balance between tangy and sweet, this salad is pleasant as a starter, but also perfect on its own. Ingredients: 6 ounces fresh baby spinach, or mixed greens 5 beets, about 2-inches in diameter 2 oranges, peeled and segmented 2 teaspoons orange zest 1 pink grapefruit, peeled and segmented 2 teaspoons grapefruit zest ¾ cup crumbled feta cheese 2 teaspoons Dijon mustard 2 teaspoons honey 3 tablespoons balsamic vinegar 1/3 cup olive oil plus 1 tablespoon 1 teaspoon salt 1 teaspoon pepper Directions: Preheat oven to 400° F. Toss beets with olive oil. Wrap beets in a foil pouch and place directly on oven rack. Roast for about an hour, until beets are tender. Remove from oven and carefully open pouch. Let beets cool for 20-30 minutes. Meanwhile, whisk together balsamic vinegar, mustard, zest and honey in a small bowl. Slowly add olive oil, whisking continuously, until well combined. Peel beets by gently rubbing off their skins. Cut into wedges and season with salt and pepper. In a large bowl, combine spinach and beets with fruit segments. Toss with vinaigrette and top with crumbled feta.
  5. The versatility of green beans to adapt to different flavors makes them an incredible side that compliments almost any meal. This is a beautiful dish that blends ease with elegance. The nuttiness of the almonds contrasts tartness of the cherries and because the beans are blanched, they cook to crisp perfection. This salad makes for an incredible bite. Cherries are high in iron and antioxidants and their flavor lends this dish to be enjoyed by even the pickiest of veggie-phobes. Ingredients: 1 ½ pounds green beans 1/3 cup minced shallots 2 tbsp chopped mint 1/3 cup dried cherries ½ cup toasted slivered almonds 1/3 cup extra virgin olive oil 3 tbsp plus 2 tsp red wine vinegar 1 ½ tsp kosher salt 1 tsp sugar Preparation: Cherry vinaigrette can be made up to one day ahead. Keep covered and chilled; bring to room temperature before re-whisking to serve. In a small bowl, whisk together olive oil, shallots, red wine vinegar, mint, salt and sugar. Stir in cherries and set aside. While a large pot of water comes to a boil, fill a large bowl with ice water and set aside. Add beans to boiling water and let cook until tender and crisp, no more than 5 minutes. Drain and transfer beans to the ice bath to cool. Drain once more. Toss cooled beans with the cherry vinaigrette and almonds. Sprinkle with black pepper and serve on a platter.
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