Salad is one of the most versatile foods around. Appetizer or full meal, a nice salad can be filling and healthful or filling and super fatty, depending on the toppings. We’ve been having a lot of fun with salad lately. Topping it with bacon and hard boiled eggs, or chopped roasted chicken from the store. Even fresh CSA-provided blackberries make a delicious topping.
I know many people with Celiac refrain from making salad at home because it is so often the go-to meal at unaccommodating restaurants. But I’m of the belief that salads at restaurants are overpriced and underflavored. Often we have to order them sans dressing to be extra careful, and there are few things less satisfying than a dry salad. To make things easier, there’s even a list online of gluten-free salad dressings.
Just look at that rainbow of a salad (above) to see how tasty, nutritious, beautiful, and fun homemade salads can be. Fruit and nuts? Extra veggies? You can even make your own GF croutons.
Think of the plate as a blank canvas and the many farm fresh fruits and veggies that are currently in season as your palette and get chopping!