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GlutenSecret.com© 2009
GlutenSecret.com© 2009
Salads
Fresh Green Been Potato Salad
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
3 pounds fresh new potatoes
1 pound gluten-free bacon
1 pound fresh green beans
1/2 cup thinly sliced green onions
1/4 cup finely chopped fresh parsley
1 teaspoon salt
1 teaspoon gluten-free dry mustard (see tips)
1 teaspoon dried, crushed tarragon leaves
1 minced clove garlic
1/4 cup tarragon vinegar
1/4 cup gluten-free chicken broth
1/2 cup light olive oil
Freshly ground pepper, to taste
Preparation:
Fry bacon until crisp and drain on paper towels. When cool crumble.
Slice unpeeled potatoes 1/4-inch thick and boil just until tender, but not soft, about 15 minutes. Drain. While potatoes are boiling, cut green beans into 2-inch pieces and steam for about 7 minutes, or just until tender.
Place cooked potatoes, green beans, sliced green onions and parsley in a large bowl.
In a medium bowl combine light olive oil, gluten-free chicken broth, tarragon vinegar, minced garlic, dried tarragon, dry mustard, salt and pepper. Whisk until combined. Pour dressing over vegetables and use a large spatula to gently coat vegetables. Add crumbled bacon and gently combine.
Serve immediately at room temperature or chill.
Thai Fruit Salad
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients:
YIELD: 1 large bowl of fruit salad
1+1/2 cups fresh papaya, cubed (for papaya instructions, see link below)
1 cup fresh pineapple (for pineapple instructions, see link below), OR substitute 1 cup canned
1 banana, sliced
1 cup mango, cubed
1 cup strawberries, sliced or cut into quarters
1 cup other fruit, local OR exotic such as blueberries, melon, dragon fruit, lychees, longans, or rambutans
Garnish: starfruit slices
FRUIT SALAD DRESSING:
1/4 cup coconut milk (not too thick)
1 Tbsp. freshly-squeezed lime juice
2 Tbsp. sugar
Preparation:
Stir fruit salad dressing ingredients together in a cup until sugar dissolves. Set aside.
Place all the fresh fruit in a mixing bowl.
Pour the dressing over and toss well to mix.
Pour or scoop the fruit salad into a serving bowl, or into a prepared pineapple boat (as pictured).
Garnish just before serving with a star fruit slice.
Fresh Vegetable Spinach Salad
Prep Time: 10 minutes
Ingredients:
1 pound fresh, washed and dried spinach leaves
4 slices cooked, chopped gluten-free bacon
3 hard-boiled eggs, finely chopped
1 cup thinly sliced red onions
1 cup thinly sliced mushrooms
1/4 teaspoon smoked paprika (optional)
Add desired dressing
Add any Meat if desired (beef, chicken, etc.)
Preparation:
Tear spinach leaves into bite-size pieces. Toss with chopped gluten-free bacon, sliced onions and mushrooms. Top with chopped eggs and dust with smoked paprika (optional).
Serves 4-6
Fresh Fruit Summer Salad
Prep Time: 30 minutes
Ingredients:
2 cups fresh sliced strawberries
2 cups fresh blueberries
1 cup halved red seedless grapes
1 cup fresh sliced peaches
1 cup fresh cubed pineapple
2 cups miniature marshmallows
8 ounces room temperature cream cheese (light or regular)
1/2 cup powdered sugar
1/3 cup mayonnaise
1 tablespoon vanilla extract
1/2 cup heavy whipping cream
Preparation:
Prepare fruits by slicing and cubing. Place in a large mixing bowl. Add marshmallows.
Beat whipping cream until stiff peaks form. Place in a small bowl and set aside.
Place cream cheese in a mixing bowl and beat on medium speed for about one minute or until smooth.
Slowly add powdered sugar, mayonnaise and vanilla and beat just until smooth.
Fold the cream cheese mixture into the fruit mixture. Gently fold in whipping cream.
Pour into a 9x4 bread loaf pan.
Freeze at least 4 hours or overnight.
To serve cut slices from loaf pan OR run hot water over the bottom of the loaf pan until frozen mixture releases and carefully serve on a platter in a bed of lettuce.
Serves 8
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
3 pounds fresh new potatoes
1 pound gluten-free bacon
1 pound fresh green beans
1/2 cup thinly sliced green onions
1/4 cup finely chopped fresh parsley
1 teaspoon salt
1 teaspoon gluten-free dry mustard (see tips)
1 teaspoon dried, crushed tarragon leaves
1 minced clove garlic
1/4 cup tarragon vinegar
1/4 cup gluten-free chicken broth
1/2 cup light olive oil
Freshly ground pepper, to taste
Preparation:
Fry bacon until crisp and drain on paper towels. When cool crumble.
Slice unpeeled potatoes 1/4-inch thick and boil just until tender, but not soft, about 15 minutes. Drain. While potatoes are boiling, cut green beans into 2-inch pieces and steam for about 7 minutes, or just until tender.
Place cooked potatoes, green beans, sliced green onions and parsley in a large bowl.
In a medium bowl combine light olive oil, gluten-free chicken broth, tarragon vinegar, minced garlic, dried tarragon, dry mustard, salt and pepper. Whisk until combined. Pour dressing over vegetables and use a large spatula to gently coat vegetables. Add crumbled bacon and gently combine.
Serve immediately at room temperature or chill.
Thai Fruit Salad
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients:
YIELD: 1 large bowl of fruit salad
1+1/2 cups fresh papaya, cubed (for papaya instructions, see link below)
1 cup fresh pineapple (for pineapple instructions, see link below), OR substitute 1 cup canned
1 banana, sliced
1 cup mango, cubed
1 cup strawberries, sliced or cut into quarters
1 cup other fruit, local OR exotic such as blueberries, melon, dragon fruit, lychees, longans, or rambutans
Garnish: starfruit slices
FRUIT SALAD DRESSING:
1/4 cup coconut milk (not too thick)
1 Tbsp. freshly-squeezed lime juice
2 Tbsp. sugar
Preparation:
Stir fruit salad dressing ingredients together in a cup until sugar dissolves. Set aside.
Place all the fresh fruit in a mixing bowl.
Pour the dressing over and toss well to mix.
Pour or scoop the fruit salad into a serving bowl, or into a prepared pineapple boat (as pictured).
Garnish just before serving with a star fruit slice.
Fresh Vegetable Spinach Salad
Prep Time: 10 minutes
Ingredients:
1 pound fresh, washed and dried spinach leaves
4 slices cooked, chopped gluten-free bacon
3 hard-boiled eggs, finely chopped
1 cup thinly sliced red onions
1 cup thinly sliced mushrooms
1/4 teaspoon smoked paprika (optional)
Add desired dressing
Add any Meat if desired (beef, chicken, etc.)
Preparation:
Tear spinach leaves into bite-size pieces. Toss with chopped gluten-free bacon, sliced onions and mushrooms. Top with chopped eggs and dust with smoked paprika (optional).
Serves 4-6
Fresh Fruit Summer Salad
Prep Time: 30 minutes
Ingredients:
2 cups fresh sliced strawberries
2 cups fresh blueberries
1 cup halved red seedless grapes
1 cup fresh sliced peaches
1 cup fresh cubed pineapple
2 cups miniature marshmallows
8 ounces room temperature cream cheese (light or regular)
1/2 cup powdered sugar
1/3 cup mayonnaise
1 tablespoon vanilla extract
1/2 cup heavy whipping cream
Preparation:
Prepare fruits by slicing and cubing. Place in a large mixing bowl. Add marshmallows.
Beat whipping cream until stiff peaks form. Place in a small bowl and set aside.
Place cream cheese in a mixing bowl and beat on medium speed for about one minute or until smooth.
Slowly add powdered sugar, mayonnaise and vanilla and beat just until smooth.
Fold the cream cheese mixture into the fruit mixture. Gently fold in whipping cream.
Pour into a 9x4 bread loaf pan.
Freeze at least 4 hours or overnight.
To serve cut slices from loaf pan OR run hot water over the bottom of the loaf pan until frozen mixture releases and carefully serve on a platter in a bed of lettuce.
Serves 8
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