Archive for Salads


Menu Plan July 12 – Salads!

Posted by: | Comments (4)

menu-swap-009I missed last week’s menu plan because of summertime travels. I’m glad to be back to it this week, and the family has been eager to help by giving me their requests. The hot weather has us all thinking of eating cool salads. So, I decided to host the Gluten Free Menu Swap this week with a theme of salads. Here are some of our favorites that didn’t make it into our menu this week:


Potato Salad for a Crowd

Diane's Spicy Slaw

Not My Mom's Chicken Salad

Southwestern Chicken Salad

Heather's Favorite Egg Salad

Corn and Black Bean Salad

Celiac Family’s menu this week:

Monday – Grilled Chicken
My son’s request for the week is grilled chicken breasts. I’ll serve them with a Red Potato and Green Bean Salad.

Tuesday – Cheeseburgers
My daughter’s usual request is cheeseburgers without the bun and French fries. I’ll make Broccoli Winter Slaw to serve with it.

Wednesday – Seven Layer Salad
My husband requested a Seven Layer Salad, which I usually make with diced ham, shredded cheese, peas, chopped lettuce, spinach, chopped celery, and a creamy dill dressing.

Thursday – Indian Chicken
My husband also requested an Indian dish. So, I’ll try a Jalfrezi Curry cooking sauce my husband found. I usually prefer to cook with the curry pastes over the sauces, but the sauces make dinner very quick and easy. I’ll serve it over jasmine rice.

Friday – Leftovers
Cleaning out the refrigerator to make room for a birthday cake I’ll be making.

Saturday – Pizza
We’ll make a cheese and pepperoni pizza using the cheese bread recipe for the crust. I’ll have the kids help me make a Berry Fruit Salad to serve with it.

Sunday – Baby Back Ribs
We’ll be making Alton Brown’s recipe for Baby Back Ribs and serving with Nancy’s Tropical Black Bean Salad.

Here’s what some other gluten-free friends are planning this week:

Is it the timing or the salad theme? Not sure. But we’ve got some great gluten-free menus linked up this week!

  • Welcome Susan from I Love Nectarines! She has a corn and asparagus salad on her menu this week, as well as some granola bars that look good. The Sichuan-style egglplant and gujerati green beans sound good, too!
  • Cheryl at Gluten Free Goodness says she’s been big into salads this summer, too. She has plenty of fresh goodies from her garden and the organic produce she picks up at Wegmans to make them. This week she’ll be making Quinoa Broccoli Salad and a Mache salad with tomatoes, avocado and pine nuts.
  • Lisa at Extraordinary Life is also joining us this week. She’s serving salad with lasagna this week, and making a slaw to serve with BBQ Chicken Thighs. I see that she is also a fan of Alton Brown’s recipes. She is making his recipes for BBQ Chicken, Pork Loin and Beef Tacos.
  • You’ll find lots of salad ideas at Beyond Rice and Tofu this week. Renee has Italian Rice Salad and Mediterranean Salad on her menu this week. She also gives links to some others that sound great: Quinoa and Black Bean Salad, Wild Rice Tabouli, and Taco Salad. Renee is hosting the GF Menu Swap next week with cucumbers as the theme ingredient. So be sure to follow us to Beyond Rice and Tofu next week and link up or just read up for more great gluten-free meal ideas.

Need more menu ideas?

  • Laura at hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
  • Or, check out some of my past menu plans.

Want to join Gluten-Free Menu Swap?

Cheryl at Gluten Free Goodness manages the headquarters of Gluten-Free Menu Swap. There you will find the rules, the current and upcoming schedule, and links to past roundups. For this week, email the link of your gluten-free menu to me at celiacfamily[at]gmail[dot]com.

Categories : Menu Plan, Salads
Comments (4)

My New Favorite Summertime Salad

Posted by: | Comments (14)

I know it isn’t technically summer, yet. But with the 90°F+ temperatures we’ve had this week, it definitely feels like summer. So, I’ve been scanning the gluten-free food blogs looking for cool and refreshing recipes. And I found some good ones to share with you.

Good thing it’s time for Adopt A Gluten Free Blogger again. If you are unfamiliar with this event, it is a roundup of gluten-free recipes tried by other gluten-free bloggers. I’m always trying new recipes, and I’m happy to share my good results with you. I missed last month’s roundup, but just made it in time for this month’s edition being hosted by Iris at The Daily Dietribe.

This month, I adopted Nancy from The Sensitive Pantry. I first found Nancy’s site several months ago while chatting with her on Twitter. (Follow Nancy on Twitter and Me on Twitter.) Nancy has a beautiful site full of exciting and tempting gluten-free recipes that are well organized and easy to find. As you might guess from her blog title, her recipes are suitable for food sensitivities other than gluten. And each of her recipes is labeled for a variety of sensitivities: Gluten, Egg, Dairy/Casein, and/or Vegan.

When I saw her post a recipe for Tropical Black Bean Salad, I knew I had to give it a try. And I have to tell you that it is my new favorite summertime salad! I’ve made a good mango-pineapple salsa before, but this salad is so much better. The addition of the black beans and crisp apples give it such a nice variety of textures and colors. And, I could really eat this as a meal. It does require a bit of time for peeling and chopping. (I’m still not very fast at that.) But, it is definitely worth the time, and of course no additional cooking time is required. The first time I made the salad, I couldn’t get enough of it. I had two servings of it with dinner. The next morning I ate it for breakfast with a piece of GF toast. I then had more of it for snacks later that day. I think I may be addicted to it. 🙂 My husband thought it was great, too. He even passed it on to a co-worker who raved about it.

So what about the kids? Well, you wouldn’t think I would have trouble getting them to eat this would you? A fruit salad? My kids love fruit! Perhaps it was the black beans that turned them off, but I had no luck with them. My daughter did finally take a taste, but must have gotten some jalapeño, because she immediately complained about it being too spicy and wouldn’t take another bite. Crazy kids don’t know what they’re missing. It’s sweet, crunchy, juicy, and a little spicy, too. Very refreshing on a hot summer day (which is what it feels like here right now). What more could you ask for?

Well…maybe Nancy’s Strawberry Mint Limeade. Another deliciously refreshing recipe.

Want more summertime recipes? Try some of these:

At The Sensitive Pantry:

At Celiac Family:

Categories : Salads
Comments (14)

Potato Salad for a Crowd

Posted by: | Comments (14)

Yay! I’m finally getting a recipe posted. I have really had trouble keeping up with the online gluten-free community this spring. Too many activities in my offline world have been keeping me busy. The most I’ve been able to do is post our weekly menu plans. But, I have finally found some time to write a quick post and get back online.

I’m linking this post to The Gluten-Free Homemaker’s weekly carnival Gluten-Free Wednesdays. Every week, a variety of gluten-free recipes, tips, or reviews are linked to this online carnival. The Gluten-Free Homemaker has also started a monthly recipe challenge in conjunction with Gluten-Free Wednesdays. Check out this month’s submissions of gluten-free quiche recipes. Next month’s gluten-free recipe challenge is for gluten-free cakes. I can’t wait to see the recipes submitted for that one!

For this week’s Gluten-Free Wednesdays, I’m offering the following recipe for a traditional potato salad. It uses 5 pounds of potatoes and a dozen eggs, so it makes plenty to serve at a large gathering, party, picnic, barbecue, etc. I started this with my grandmother’s recipe, but then added a few extras. My grandmother worked many years in the bakery for a corporate cafeteria, so her recipes were often written for large amounts. You can, of course, halve the recipe for a smaller gathering. I like to make the full recipe, so I can have leftovers!

Potato Salad for 25


5 lbs. Russet potatoes — peeled, cooked, and mashed
12 eggs — hard-boiled, chopped
3 celery ribs, finely chopped (about 1/2 Cup)
1/2 large, white onion chopped (about 1/2 Cup)
1-1/4 Cups mayonnaise
1 Tbsp vinegar
1/2 Cup sweet pickle relish
1/4 Cup prepared mustard (I usually use 2 Tbsp yellow mustard and 2 Tbsp Dijon.)
1-1/2 tsp salt
1/2 tsp pepper
1/2 tsp celery seed


  1. Cook and prepare the potatoes and eggs.
  2. In a large bowl, mix all the ingredients together.
  3. Cover and chill for a couple hours, or overnight.

Notable Links:

Categories : Recipes, Salads, Side Dish
Comments (14)

Avocado Salsa

Posted by: | Comments (66)


This naturally gluten-free recipe has been a family favorite for years. You may call it avocado dip or even avocado pico de gallo, but my family lovingly calls it “Ugly Dip.” Why ugly you ask? I’m not sure, but someone must have thought it was ugly at one time.  This dip is best after chilling in the refrigerator for a few hours (or overnight) to allow the flavors to mingle. Of course, if left too long the pretty green and yellow avocado may start to turn brown. Maybe that’s where the “ugly” title got started. I’ve found that the vinegar in the recipe helps keep it all looking and tasting fresh for at least 24 hours if sealed tight in a plastic container.

It makes a perfect appetizer for a party. Make it the night before, or the morning before the party. It only takes about ten minutes to prepare, seal tightly and place in the refrigerator. A couple hours later, take it out and serve with some tortilla chips.

So, here’s another reason why I love this dip so much: You don’t have to wait for the avocado to be perfectly ripe. This tastes great with an almost ripe avocado. (You know, it has a dark skin, but it’s still firm — not really soft enough for guacamole.) So next time you think about making guacamole, but the avocados are too firm, try this instead. You won’t be disappointed.

Avocado Salsa (aka. Ugly Dip) Recipe


1 firm avocado, seeded, peeled and chopped
1 medium tomato, chopped
3 green onions, sliced
1 small can (4 oz.) of chopped black olives
1 small can (4 oz.) of chopped green chiles
1 tsp salt
1/2 tsp pepper
1 TBSP olive oil
1 TBSP apple cider vinegar


  1. Combine all ingredients and mix well.
  2. Refrigerate for a couple hours or overnight.
  3. Serve with tortilla chips.

Additional Notes:

  • IMG_4313xThis is a mild dip. It has good flavor, but isn’t spicy. If you prefer something with a little more kick, add one or two finely chopped jalapeños.
  • This is also great served as a pico de gallo. Consider adding it to tacos, salads, or fajitas. Or, as I did here, on top of Cilantro Rice, slow-cooked Mexican Chicken, and shredded cheddar.

Related Links:

More gluten-free appetizer recipes at The Gluten-Free Homemaker’s “What Can I Eat That’s Gluten-Free?
More gluten-free Super Bowl Party Foods at The W.H.O.L.E. Gang.
For football party ideas, check out Celebrate-It!

Comments (66)

Kids Make Fruit Kabobs

Posted by: | Comments (18)

IMG_4270xI love to get the kids in the kitchen and have them help prepare meals. Well… that’s what I like to say. But honestly, when dinnertime comes around, I’m often rushing around to get it done. Instead of finding something the kids can do, I’m often scooting them out the kitchen, out of my way. With our summer activities finally slowing down this week, we were able to take our time and make something together. We decided to make something that’s always a kid favorite: Fruit Kabobs!

Fruit kabobs are a great activity for kids. You can use almost any fruit, they are in bite-size pieces, and the kids can put it together themselves (or with minimal help, depending on their ages). Melon is a perfect fruit to use on the kabobs because it is so easy to cut. I did the big cuts, and removed the rind from the fruit with the big, sharp knife. But then the kids could use a butter knife to easily cut the melon into bite-size pieces. They thought it was great. We had a cantaloupe, but watermelon and honey dew would be good additions. You can see from the picture that we used strawberries and grapes, too. Go ahead and use up whatever you have in the house. Of course, some fruit turns brown quickly, so if you’re making them in advance you’d probably want to avoid those.

Cutting the fruit. If your kids are older, consider letting them cut the fruit themselves with Rachael Ray’s Young Cooks Cutting Set. If they’re younger you could cut the fruit yourself, and just let the kids put the pieces on the sticks. If your kids are somewhere in between, consider letting them use butter knives or plastic knives.

The Sticks. You can use a variety of sticks for skewering the fruit: toothpicks, bamboo skewers, coffee stirs, small skinny straws, or even chopsticks. But my favorite is plastic swizzle sticks, or Drink Stirrers. They are just the right size, not too sharp, and colorful.

Good for kids and the family. This activity encourages kids to help out in the kitchen. Kids feel good about what they created. They get to pick the fruit they want, and then eat it! With the kids going back to school soon, I’m also thinking this activity is great for helping kids build fine motor skills.

Now that I got the kids back in the kitchen, I’m hoping to continue it more often. So, when I sit down to plan our meals for next week, I’m going to include one or two items that the kids can help prepare. Planning in advance will allow me to schedule around after-school activities and give us plenty of time to get it done. If you’re looking for some kid-friendly recipes, or maybe a little more inspiration, check out these online posts and articles:

Gluten-Free Kids in the Kitchen

Getting Your Children to Cook

Happy Kitchen Jam Tarts (gluten-free, dairy-free, egg-free)

Kids in the Kitchen: Spaghetti and (Gluten-Free) Meatballs

Stir Fry Kid Style

Other Online articles about Kids in the Kitchen:

Benefits of Cooking with Kids

Cooking with Kids Teaches About Simple Snacks

Dads and Kids Cooking Together

Why Invite Your Kids Into The Kitchen?


Cantaloupe is the theme ingredient this week for Friday Foodie Fix at The W.H.O.L.E. Gang. So check it out for more gluten-free recipes with cantaloupe.