8 Easy Gluten Free Salads!

I love salad! All kinds of salad, but I don't always want lettuce. There are so many ways to jazz up a salad night whether you make it the main dish or a side to an awesome meal, and sometimes just to snack on. Whether they are full of vegetables, fruits, fish, meat or pasta they can be quick, easy, healthy and Gluten Free. Here is a list of 8 that the "bunch" love along with friends and family alike. There is one more thing we do quite frequently here....re-using leftovers. I hate wasting food, and as long it is still "good" then I try to integrate:) Hence the Orzo in salad number 1.

1. This is a GF Tortellini and Orzo salad. 

Ingredients:

1 lb. three cheese tortellini cooked, drained and cooled (gluten free)

1/4 cooked orzo, (left over) (gluten free)

2 medium vine tomatoes, diced

1/3 cup chopped parsley, fresh

1 Tbs. minced fresh garlic

Dressing:

1/3 cup olive oil

1/4 cup red wine vinegar

salt and pepper to taste

Gluten Free Tortellini and Orzo Salad

2. Here is a shrimp salad that I do many variations of, and this week I chose fresh pineapple, red onion and tomatoes.

Ingredients:

1 lb. of raw large shrimp, flash boiled and cooled in an ice-bath

1/2 cup of cilantro, chopped

1/3 cup minced red onion

1/2 cup sliced grape tomatoes

1 cup diced fresh pineapple

Dressing:

Juice of 4 medium sized lemons

1 tsp. honey

salt and pepper to taste

Shrimp Salad

3. Cauliflower, artichoke, tomato, braised mushroom and black olive New Years salad. This New Years was a fancy BBQ dinner! We had sausages, BBQ chicken, fun salads and a bunch of informal, great eats.

Ingredients:

1 head of cauliflower, steamed, drained and cooled (it releases a lot of water so make sure you drain it thoroughly, or it'll water down your dressing while it marinates)

1 14 oz. can of black olives, drained

2 14 oz. cans of water packed artichoke hearts 

2 oz packages of mushrooms (braised in beer from earlier)

1 cup of grape tomatoes sliced in half

Dressing:

1/3 cup olive oil

1/4 cup of apple cider vinegar

1/2 Tbs. ginger power

salt and pepper to taste  

Cauliflower, Artichoke, Tomato, Mushroom and Olive Salad

4. Caprese salad, ugh has to be one of my most favorite! Who doesn't love those fresh little Buffalo Mozzarella Balls! This we had Christmas Day with a cold cuts platter and smoked salmon. Dreamy:)

Ingredients:

2 cups grape tomatoes, sliced in half (long ways)

1 16 oz. container of buffalo mozzarella balls, drained

fresh basil leaves torn, and a couple whole for garnishing

Dressing:

Drizzle olive oil and balsamic vinegar over the top. I would say about 3 Tbs. of each

and salt to taste. 

Caprese Salad

5. Gluten Free rotini pasta salad. This was made for The Hunebee and KATvonVapure.

Ingredients:

1 Lb. Gluten Free pasta (Rotini)

1/8 cup of oven roasted red bell peppers, diced (home roasted)

5 large fresh basil leaves chopped, rough

1/4 cup frozen peas

1/3 cup diced tomatoes

1/4 cup minced carrot

Dressing:

1/3 cup olive oil

1/4 cup Greek yogurt

1/8 cup apple cider vinegar

1 tsp. dried basil 

salt and pepper to taste

Gluten Free Pasta Salad

6. Red Cabbage, Tomato, Celery, Green Onion Italian slaw. 

Ingredients:

1/2 head of red cabbage, shredded

1 cup thin sliced celery with leaf

2 medium vine tomatoes, diced large

2 green Oonions chopped (whole onion)

Dressing:

1/3 cup of olive oil

1/8 cup red wine vinegar

salt and pepper to taste

Red Cabbage Slaw

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7. Pineapple, Celery, Red onion and Green Onion Salad.

Ingredients:

1 can of diced pineapple (large)

1/3 cup of celery sliced thin

2 green onions, chopped

1/4 cup sliced red onion

Dressing:

1/8 cup pineapple juice from the can

1/4 cup apple cider vinegar

1/2 Tbs. ginger powder

salt to taste (would've been great with pepper)

Pineapple, Celery Red and Green Onion Salad

 8. Ok one more Slaw salad this one is really great if you love pickled beets and grapefruit!

Ingredients:

1/2 head of red cabbage, shredded
1/2 cup of garden fresh, home pickled beets
1/2 a Red onion sliced
1 whole pink Grapefruit, sliced and diced into thin pieces

Dressing:

1/3 cup of olive oil
1/3 cup red wine vinegar
1 tsp. mustard powder
salt to taste

Red Cabbage, Beets, Grapefruit and Red onion Slaw

So here it is a great list of ideas to follow, improvise and add to. ENJOY!

So nice, I made it twice!

On my Monday night cook-fest for Christine, a menu I never plan, I made a 2 Bean Salad with lots of other goodies. With some things I bought, and some items she had left in the fridge and cupboards I created this salad that goes fast! I liked it so much that the next day, when at home, I whipped it up between feeding the baby lunch. Incidentally the baby and I shared the whole thing through out the rest of that day! It's full of protein, herbs and has Mushrooms and Tomatoes. The dressing is all vinegar and spices, very tangy and herb-filled! The beans make it pretty hardy so if just for a snack, or paired with dinner, its great.

Ingredients:

1 can of Garbanzo Beans (Chick Peas)
1 can of dark red Kidney Beans
1 8oz package of Mushrooms
1/2 cup of diced Tomatoes (i used fresh, but could try canned one day)
1 clove minced Garlic
2 medium sliced Green Onions
1/3-1/2 cup Red Wine Venegar
2 Tsp. Balsamic Vinegar
2 Tbs. of stock (any kind, you could even use Base mixed with a little water)
Dried Basil and Parsely
1/3 tsp Ginger Powder
1/3 tsp Garlic Powder
Knorr Chicken Base powder
Lemon Pepper

Directions:

Rinse the beans (together) in a colander then let them sit to drain. Take the package of Mushrooms (if sliced add a "rough" chop, or leave sliced. I did it both ways) Saute lightly in a pan with a small amount of Olive oil, sprinkle dried Basil, Parsley and Lemon Pepper. When they look coated add the liquid (stock or base and water) to deglaze, once the stock is mostly absorbed deglaze again with the Balsamic vinegar. The Mushrooms should be moist but not soaked. Set them aside to cool ( room temp, maybe a little warm). In a bowl add the Red wine vinegar, Ginger, Garlic powder, a good sprinkle of Lemon pepper, Basil, Parsley and Chicken Base (careful with the Knorr, it's concentrated). Chop your Tomatoes, Onions and Garlic. Once the Beans are drained and Mushrooms are cooled throw all of it into a large bowl and mix. Let it sit or eat right away, either way it will keep well, but I couldn't keep my spoon out of it! :)