Archive for Salads
You certainly don’t need to add dressing to a fruit salad. It’s so sweet and juicy on its own, I usually prefer to eat plain, raw fruit. However, if you like to dress it up a little, this fruit salad tastes great with a little Honey Poppyseed Dressing drizzled over it. It can be a nice change from the usual bowl of fruit, and adds a little flavor to fruit that is not quite as ripe or flavorful as you’d like it to be.
Tropical Fruit Salad Recipe
1/2 fresh pineapple
1 Cup blueberries
1/2 Cup Poppyseed Dressing (recipe below)
- Rinse, peel, core, and chop all fruit, as neccessary.
- Combine all the fruit in a large bowl and toss gently with Poppyseed Dressing.
- Refrigerate until ready to serve.
- If serving at a party, consider reserving some of the dressing and letting guests add it to their salad to their own liking.
- Have leftovers? I’ve found that pouring a cup of the fruit salad into a blender with 1/4 Cup lemonade and 4 ice cubes makes a very refreshing smoothie.
Honey Poppyseed Dressing Recipe
1/2 Cup honey
1/3 Cup cider vinegar
1-1/2 TBSP poppy seeds
1 tsp ground mustard, dry
1 tsp salt
1 tsp onion juice (or finely mined onion)
1 Cup grape seed oil (or other vegetable oil)
- In a medium bowl, combine all the ingredients except for the oil.
- When the top ingredients are well blended, slowly add in the oil. For best results, use a whisk or an electric mixer to continually mix while slowly adding in the oil until it is all emulsified into a dressing.
- Makes about 2 Cups dressing. Store any unused dressing in the refrigerator.
- If the dressing starts to settle and separate after sitting for a long period of time, just give it a quick whisk or a shake.
- This dressing is great on the Tropical Fruit Salad above, but it also tastes great on Rainbow Vegetable Apple Salad.
Want More Ideas?
- Try Nancy’s recipe for Tropical Black Bean Salad at The Sensitive Pantry. It’s one of my favorites!
- Visit Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free for more delicious, healthy recipes.
- Visit Gluten-Free Wednesdays at The Gluten-Free Homemaker for more gluten-free recipes.
I’ve had a few questions about the Rainbow Apple Salad I included in my menu last week, so I thought I would share the recipe.
Inspired by Debbi’s recipe for Broccoli Apple Slaw, I threw together a salad after seeing a bag of Rainbow Salad at Wegmans. I have really been enjoying the salad for lunches during the week. The recipe keeps evolving, but this is what I’m enjoying right now.
Rainbow Apple Salad
- 6-8 Cups Shredded, or julienned, Vegetables, including broccoli, cauliflower, purple cabbage and carrots (I purchase a 10 oz. bag of Wegman’s Rainbow Salad and add some matchstick carrots.)
- 2 large crisp and sweet apples, cored and chopped (about 4 cups)
- 1 Cup dried Cranberries
- 1/2 Cup Poppyseed dressing (Read the ingredients to make sure it’s gluten-free or try my recipe for Honey Poppyseed Dressing.)
- 1/2 Cup chopped nuts or sunflower seeds (optional)
- Combine the vegetables, apples, and cranberries.
- Pour the dressing on the salad, and toss to evenly coat the salad.
- If desired, sprinkle nuts or sunflower seeds on top.
- This makes a salad large enough to share — about 8 servings.
- It’s great as a side salad, too. Serve with Pulled Pork Sandwiches or a simple grilled chicken breast.
Review More Great Recipes
Find more gluten-free recipes at Gluten-Free Wednesdays at The Gluten-Free Homemaker.
Find more healthy recipes at Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.
My mom made this salad this summer while I was visiting. It was so unique and delicious I knew I had to share it with you. When I got home, I made a few changes to the recipe, and made it myself. My husband liked it, but the kids weren’t too crazy about it. Actually, they wouldn’t even try it. But let’s face it, this wasn’t meant to be a kid-friendly recipe. Too many strong and wonderful flavors. 🙂
It makes a large bowl, so it’s great to take to potlucks, parties, or family gatherings. Or, you can do what I did and just keep it in the refrigerator for quick, but filling lunches.
Wild Rice Salad with Parmesan Dressing
1 Cup dry wild rice (plus 3 Cups water and 1 Tbsp instant chicken base, or follow directions on the package)
12 oz. jar of marinated artichoke hearts (Reserve marinade to use in dressing.)
10 oz. bag of frozen peas
1 green pepper, diced
9 green onions, sliced
1 pint cherry or grape tomatoes, halved
1 Cup toasted pine nuts
1-1/3 Cup olive oil (Use artichoke marinade to make up the total amount.)
1/2 Cup cider vinegar
1/4 Cup grated Parmesan cheese
1 tsp salt
1/2 tsp celery seed
1/2 tsp ground pepper
1/4 tsp paprika
1 clove garlic, minced
- Cook rice according to package directions. Darker and longer grain wild rice requires longer cooking. Here’s what I did with a very dark, long grain rice: Rinse and drain the rice, then place in a medium pot with 3 Cups water and 1 Tbsp instant chicken base. Bring the water to a boil, and then reduce to a simmer. Cover and simmer for 50-60 minutes. Then remove from the heat and let sit for 10 minutes. Drain any excess water.
- While the rice is cooling, prepare the dressing by mixing all the dressing ingredients together. I start with the marinade/oil from the artichokes, which is usually about a cup, and then add an additional 1/3 cup olive oil. Then I whisk in the remaining ingredients.
- Now prepare the other salad ingredients. Chop the artichoke hearts into large chunks, or bite-sized pieces. Slice the green onions, and dice the green pepper.
- In a large bowl, combine the rice, artichoke hearts, peas, green onions, and green pepper. Pour in about 1/2 of the dressing and stir gently.
- Cover the salad and place in the refrigerator to chill for a couple hours, or even overnight.
- When ready to serve, stir in the halved grape tomatoes and toasted pine nuts. At this point, you can add more dressing to the salad, or let each person add some to their own serving.
- I didn’t actually measure it out, but I would guess that it makes about 12 servings, depending on serving size.
- For toasting pine nuts: I like to toast the pine nuts in a dry skillet over medium-heat heat. Keep the pine nuts in a single layer and stir frequently. When the nuts start to turn golden brown, stir constantly. Watch carefully, because they can burn quickly. Remove from heat when all are toasted.
- Do pine nuts leave a bitter taste in your mouth? Leave them out, or try toasted almond slivers or sunflower seeds instead.
- Don’t have any wild rice? Try The Gluten-Free Homemaker’s Brown Rice Salad recipe. You’ll also find it listed along with other gluten-free recipes at this week’s Gluten-Free Wednesdays.
- For more healthy recipes, visit Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free, where Amy is celebrating the one year anniversary of this wonderful weekly event.
Here’s another dish I created to use up some leftover chicken. This time it was roasted or rotisserie chicken. No leftovers at your house? You can always cook a couple chicken breasts to add to the salad. Or, make it without the chicken at all.
Greek Pasta Salad Recipe
12 oz. Gluten-Free Fusilli Pasta
1-1/2 Cups (about 9 oz.) Cooked Chicken, cut up in bite-size pieces
1-1/2 Cups (about 9 oz.) Greek Olives, pitted and cut in half
2 small Cucumbers, cut into chunks
2 medium Tomatoes, cut into wedges
6 to 8 oz. Feta cheese, crumbled
salt and pepper, added to taste
3/4 Cup Olive Oil
1/4 Cup Red Wine Vinegar
Juice of one Lemon (about 3 Tbsp)
1 garlic clove, minced
2 tsp dried Oregano
- Cook the pasta according to package instructions. (Schar Pasta directs to put the pasta into 4 quarts boiling water and boil for 8-10 minutes. When the pasta is al dente, drain the pasta and rinse with cold water.)
- Prepare the salad ingredients by cutting into bite-size pieces.
- Place the dressing ingredients in a cruet or jar with a lid, and shake it up thoroughly.
- Place the pasta and salad ingredients in a large bowl. Pour about half the dressing over it, and toss to cover evenly. Chill in the refrigerator for a couple hours, or serve at room temperature.
- Serve up the pasta salad and season to taste with extra dressing, salt and pepper.
- Quartered, marinated artichoke hearts also make a nice addition to the salad.
- For the olives, I usually buy a mix of Greek olives which includes Kalamata.