Archive for Salads
As much as I love the traditional potato salad, this is a wonderful alternative. The basil and dressing, made with balsamic vinegar and Dijon mustard, give it a nice, fresh flavor. The lack of mayonnaise and the addition of green beans make me feel like I’m eating healthier, or at least a little lighter on the calories. I found this recipe about a year ago on AllRecipes.com and modified it slightly for my own taste. It’s become one of my favorite vegetable salads to accompany grilled or barbecued meats. It makes a great side dish for pulled pork sandwiches.
Red Potato and Green Bean Salad
1 lb. red potatoes
1/2 lb. fresh green beans, trimmed and snapped
1/4 Cup chopped fresh basil
1/4 large red onion, chopped (about 1/2 Cup)
salt and pepper to taste
1/4 Cup balsamic vinegar
2 TBSP Dijon mustard (I like to use whole, or coarse-grain mustard.)
2 TBSP fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce (Make sure it’s gluten-free. We use French’s brand.)
1/2 Cup extra virgin olive oil
- Place the potatoes in a large pot, and just cover with water. Bring to a boil, and cook for about 10 minutes, or until potatoes are tender.
- Add the green beans to the pot of cooking potatoes and cook both for an additional 5 minutes.
- Remove the pot from the heat and pour off the water. Let them cool slightly until able to cut potatoes into quarters (or halves, depending on size).
- Place the potatoes and green beans in a large bowl. Add the fresh basil, red onion, salt and pepper. Stir gently and set aside.
- In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and toss to coat.
- To add a little more flavor, consider adding bacon. Cook 3-4 strips of bacon until crispy, then crumble, and sprinkle over the salad.
- Makes about 8 servings.
- I think this salad is best served warm or at room temperature. And that makes it good for taking on a picnic or to an event where there’s no refrigerator or cooler, which you might need to keep a traditional potato salad cold.
Another favorite, quick and easy recipe of mine is this one for a berry fruit salad. It’s perfect for summertime, when berries are in season. I got this recipe from my sister, though I reduced the amount of sugar because I just didn’t think it needed that much. The balsamic vinegar does a great job of bringing out the flavors of the berries.
And because it’s naturally gluten-free, it makes a great dish to have at parties with Celiacs and non-Celiacs. (No special gluten-free flours or ingredients needed. Just double check that the vinegar is gluten-free. I’ve never found a balsamic vinegar that has gluten, but it’s always good to check.)
Berry Fruit Salad
1 pint strawberries, hulled and cut into bite-size pieces
1 pint blueberries
1 pint raspberries
1 pint blackberries
1 TBSP balsamic vinegar
2 TBSP sugar
- Clean and dry all the berries and put into a medium bowl.
- In a small bowl, mix the vinegar and sugar. Then pour over the berries and gently toss to coat.
- Refrigerate for 30 minutes to an hour before serving.
- Use any berries that are fresh and in season. You can see in the picture above, I didn’t have raspberries to add in, but it was still delicious.
- If you’re taking this to a party where you probably won’t eat right away, consider taking the vinegar/sugar mix in a separate container. Then pour it over the fruit and toss to coat when you get to the party. Put it into the refrigerator until time to eat.
- This also works great for a gluten-free dessert. Add fresh whipped cream or pour over vanilla ice cream.
For more recipes with blueberries, check out Friday’s Foodie Fix at The W.H.O.L.E. Gang.
I put this dinner together the other night while trying to clear the leftovers out of the refrigerator. It turned out so much better than I was expecting! Another quick and easy recipe that really doesn’t need directions, but sometimes we all need a little inspiration. For more dinner inspirations check out What’s For Dinner Wednesday at the Gluten-Free Homemaker.
Southwestern Chicken Salad
Mixed salad greens (I used a spring mix and baby spinach.)
Avocado, chopped (1/2 avocado per person)
Corn and Black Bean Salad (1/4 cup per person)
Slow-Cooked Mexican Chicken, shredded (1/2 cup per person)
Cheddar cheese, shredded (4 oz. per person)
Black olives, sliced
Salsa or Spicy Ranch Dressing
- Place your mixed salad greens on the bottom of your salad bowl. Sprinkle the cilantro on top.
- Then add the chicken, corn and black bean salad, and avocado.
- Top with cheese and black olives.
- To finish it, use salsa or Spicy Ranch dressing.
- I was going to add some tortilla chips, but decided it really didn’t need it. It was filling enough (and tasty enough!) without chips.
- You may also want to add diced tomatoes and a little lime juice.
Thanks to Easter, I still have lots of hard-boiled eggs (in many colors 🙂 ) in my refrigerator. One of my favorite things to make with them is egg salad. A few years ago, I was in search of the tastiest egg salad recipe. I tried a few, but each one seemed to be lacking something. Perhaps it’s one of those recipes that you just have to adjust to your own liking. So, that’s just what I did. And fortunately, I wrote down the ingredients and amounts so I could duplicate it year after year. If you haven’t created your own recipe for egg salad yet, try starting with mine:
Heather’s Favorite Egg Salad
6 hard-boiled eggs, chopped
1/4 Cup mayonnaise
1 tsp Dijon mustard (I use coarse, or whole, grain.)
1/2 tsp prepared yellow mustard
Juice from 1/2 lemon
1 TBSP sweet pickle relish
3 green onions, sliced (about a 1/4 Cup)
1/2 tsp dried dill weed
1/4 tsp celery seed
salt and pepper to taste
- In a medium bowl, mix together mayonnaise, Dijon mustard, yellow mustard, lemon juice, and relish.
- Then add eggs, green onions, dill weed, and celery seed.
- Stir to combine and season with salt and pepper.
- Serve your egg salad on bread, rolls, tossed greens, or whatever your preference. In the picture above, I have used Schar dinner rolls, sliced in half. I gently removed the center of the bread and placed a leaf of lettuce in the bottom. Then scooped egg salad on top. I thought it made a nice presentation and was oh so good!
- Schar Classic White Rolls are wheat-free, gluten-free, and lactose free. I found them on the shelves with other gluten-free items at Wegmans. Because they are not frozen, you can also purchase them online at glutenfree.com. We use the rolls for hamburgers, too.
- For tips on hard-cooked eggs check out these websites: Anastasia’s Table and Kalyn’s Kitchen.