I have recently received requests for gluten-free salads and dressings. Below is a great start! It is rather easy to make, with a simple, but tasty vinaigrette dressing recipe that you can use on most of your salads. I will post more recipes as I receive them. Also provided is a link to the recipe for the polenta croutons. Enjoy!
Ingredients
- 1 head romaine lettuce, cleaned and torn into small pieces
- 1 red pepper, cored and sliced into thin strips
- 1 pint baby heirloom tomatoes or Sweet 100 cherry tomatoes
- 1/2 cup Italian black olives, pits removed
- 1/4 cup fresh basil, chopped
- 1/3 cup toasted pine nuts
- 10-12 pieces of freshly shaved Parmesan
- 2 cups gluten free polenta croutons
Dressing
- 1 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon agave nectar or honey
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
Instructions
Arrange romaine lettuce on chilled salad plates. Place pepper slices, baby tomatoes, and olives on top of lettuce. Sprinkle with basil and pine nuts. Top with shaved Parmesan and croutons.
For dressing:
Place all ingredients in a mason jar or large measuring cup. Whisk until combined. Drizzle over salad and top with croutons.
Recipe and photo courtesy of: The Pure Pantry – gluten-free baking products and recipes
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