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salads

Pomegranate and Halloumi salad with Strawberry Vinaigrette Dressing

The sweet fruity flavours of the pomegranate and strawberry vinaigrette go well with the salty halloumi  and crunchy almonds.

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Continue reading “Pomegranate and Halloumi salad with Strawberry Vinaigrette Dressing”

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Beef and Quinoa Spicy Dinner Salad

This is another one dish dinner salad, it’s a bit free form so the amounts are up to you.  I cook about 1/4 cup of quinoa and sprinkle it with a Mexican chilli powder blend as it cools.  Place this on a bed of baby spinach, add sweet corn, kidney beans and some slightly grilled cherry tomatoes. Then cook some beef, slice thinly and place on top of the salad. Add avocado, corriander and jalapenos.  For a dressing I just drizzle on some lime juice and olive oil. IMG_2250 This dish is so good.  Even Henry was sniffing around the BBQ as I was cooking. IMG_2233 No Henry! This is not for you!

Grilled chicken salad with halloumi and green beans

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You know how it is… the day before grocery day,  you’ve got a random collection of ingredients in the fridge, some left overs and no inclination to make dinner. This salad was created from one of such occasion…I had the left over chicken and potatoes and I threw them together with the rest of the ingredients.  This was so good, we’ve made it on purpose a few times since.

1 grilled chicken breast –  sliced

4 small chat potatoes – boiled and cooled

200g grilled halloumi – sliced into small pieces

100g green beans, blanched

2 cups baby spinach leaves

Toss it all together with Pesto Dressing listed in one of my earlier posts….and you’re done.  I love a good dinner salad; they’re healthy, quick and use just one dish.

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Pumpkin & Feta Salad with Pesto Dressing

I haven’t updated this blog for a while.  We’ve been busy moving into our house (and waiting for an internet connection).  Moving is one of the most hectic and stressful challenges in life – but now we are settled, it’s so good to be in our very own house.  One of the great things about settling in somewhere new is the entertaining that follows, I find it really inspires me to try new recipes and be creative in the kitchen.  Take for example my Pumpkin & Feta Salad with Pesto Dressing…a happy experimentation.

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Pumpkin & Feta Salad

2 cups baby spinach leaves

1 half butternut pumpkin, cut into cubes and roasted

200g Danish feta cheese

1/2 cup walnuts

 

Pesto Dressing

2 teaspoons basil pesto

1 tablespoon olive oil

1 teaspoon lemon juice

 

 

 

South-Western Quinoa Salad

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Quinoa is super-trendy right now – but more importantly it is gluten-free.  Many of the quinoa salads I have tried are really quite bland.  This is a nice zingy salad that can be made as spicy as you like.

1 cup cooked white quinoa

1 punnet of cherry tomatoes (grilled a little in the oven if you have time)

400g kidney beans

400g fresh or canned corn

1/4 cup chopped coriander (cilantro)

5-6 jalapenos

1 tablespoon olive oil

1 tablespoon lime juice

chilli powder

salt and pepper

 

 

Honey-Mustard Vinaigrette

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This dressing is a little free-form and I am not sure of the exact amounts.  However, I do get asked for the recipe all the time.  So here it is.

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon honey

1 teaspoon wholegrain mustard

Experiment with the amounts, but it should be nice and thick from the honey.

Millet salad

Millet is great cold and so easy to use in salads. Millet can be used easily in recipes that call for evil cous cous, it has a nice nutty taste and fluffy texture that makes for a friendly gluten-free option. This is a quick salad that is good to bring along to BBQs and potluck events.  I add some tuna and capers and take this to work for lunch.

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Amounts are for one cup of uncooked millet. For directions on how cook millet see previous post.

1 cup chic peas – washed and drained

1 cup oven-roasted cherry tomatoes

1/4 cup chopped fresh parsley

salt and pepper

olive oil

balsamic vinegar

salt and pepper

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