Archive for Salads

Jun
11

Berry Good Summertime Salad

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img_3540xAnother 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

Ingredients:

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

Directions:

  1. Clean and dry all the berries and put into a medium bowl.
  2. In a small bowl, mix the vinegar and sugar. Then pour over the berries and gently toss to coat.
  3. Refrigerate for 30 minutes to an hour before serving.

Addtional Notes:

  • 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.

Categories : Breakfast, Desserts, Salads
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May
27

Southwestern Chicken Salad

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img_3445xI 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

Ingredients:

Mixed salad greens (I used a spring mix and baby spinach.)
Cilantro, chopped
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

Directions:

  1. Place your mixed salad greens on the bottom of your salad bowl. Sprinkle the cilantro on top.
  2. Then add the chicken, corn and black bean salad, and avocado.
  3. Top with cheese and black olives.
  4. To finish it, use salsa or Spicy Ranch dressing.

Additional Notes:

  • 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.
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Apr
16

Heather’s Favorite Egg Salad

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img_3258xThanks 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

Ingredients:

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

Directions:

  1. In a medium bowl, mix together mayonnaise, Dijon mustard, yellow mustard, lemon juice, and relish.
  2. Then add eggs, green onions, dill weed, and celery seed.
  3. Stir to combine and season with salt and pepper.

Additional Notes:

  • 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.
Categories : Lunch, Recipes, Salads
Comments (7)