Gluten Free Salads & Dressings

Salads are one of my favorite go-to options for healthy eating. But, when the temperatures begin to cool, my body craves warmer foods. That’s why I’m adding some warm vegetables into the mix to turn refreshing salads into savory, fall-inspired dishes!

Sweet Potato Salad with Lemon Tahini Drizzle Recipe

Ingredients

4 large sweet potatoes
1 tablespoon extra-virgin olive oil or avocado oil
4 cups mixed salad greens
1 cup cherry tomatoes, halved
2 tablespoons chopped walnuts
1 large carrot, thinly sliced
⅓ cup well-stirred tahini
Juice of 1 large lemon
Water, if needed
Sea salt
Freshly ground black pepper

Directions

Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.

Place the sweet potatoes on the prepared baking sheet and rub them with the oil. Roast for 1 hour or until the sweet potatoes are very tender.

Meanwhile, in a large bowl, combine the salad greens, cherry tomatoes, walnuts, and carrots.

Remove the sweet potatoes from the oven and set aside for 5 minutes to cool. Peel the potatoes and cut into cubes.

In a small bowl, whisk the tahini, lemon juice, and water, if needed, to thin out the dressing. Season to taste with sea salt and pepper and drizzle over the salad mixture; toss to combine. Top with the sweet potatoes and serve immediately.

Servings

Serves 4

Written By Amie Valpone

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Roasted Onion Salad with Creamy Almond Dressing Recipe

Ingredients

4 large white onions, peeled and quartered
2 tablespoons extra-virgin olive oil or avocado oil
Sea salt, to taste
Freshly ground black pepper, to taste
1 medium head red cabbage, thinly sliced
1 large cucumber, diced
1 orange bell pepper, diced
4 cups mixed salad greens
1 tablespoon sunflower seeds
1 tablespoon dried cherries
3 tablespoons creamy well-stirred almond butter
Juice of 1 large orange
Water, as needed

Directions

Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper and place the onion quarters on top. Pour the oil onto the onions and use your hands to thoroughly coat them.

Sprinkle with sea salt and pepper and roast for 40 minutes or until the onions are tender and golden brown.

Meanwhile, combine the cabbage, cucumber, bell pepper, salad greens, sunflower seeds, and dried cherries in a large bowl.

In a small bowl, whisk the almond butter and orange juice. Add water, if needed, to create a dressing consistency. Drizzle over the salad mixture and toss to combine. Add the roasted onions and serve immediately.

Servings

Serves 4

Written By Amie Valpone

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Made with summer’s juiciest fruits, this vibrant salad is as refreshing as it is nutritious. The sweetness of the fruit complements the salty, creamy notes in the feta and the tang of the dressing.

Gluten Free Watermelon, Heirloom Tomato & Feta Salad Recipe

Ingredients

1 ounce baby arugula, roughly chopped
2 large yellow tomatoes, cut into ¾-inch pieces
2 cups large-diced seedless watermelon
3 mini cucumbers, seeded, quartered lengthwise, and cut into ¾-inch pieces (about 2 cups)
3 ounce block of feta cheese, cut into ½-inch cubes (about ¾ cup)
¼ cup fresh basil leaves, torn
2 tablespoons fresh mint leaves, chopped
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon red wine vinegar
¼ teaspoon crushed red pepper flakes
¼ teaspoon kosher or fine sea salt, or more to taste
¼ teaspoon freshly ground black pepper, or more to taste

Directions

Place the arugula, tomatoes, watermelon, cucumber, feta, basil, and mint in a large bowl.

In a small bowl, whisk together the oil, lemon juice, vinegar, red pepper flakes, salt, and pepper.

Drizzle the dressing over the salad, toss gently to coat, and serve.

Note: This salad is best served within an hour of preparing it.

Servings

Serves 6-8

Written by Kim Maes

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Gluten Free Polynesian Tuna Salad Recipe

Ingredients

2 (5-ounce) cans tuna in water, drained
1 (8-ounce) can pineapple chunks, drained
3 celery stalks, diced
½ red bell pepper, diced
4 tablespoons mayonnaise or vegan mayonnaise
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper

Directions

Combine all ingredients in a mixing bowl and mix well. Can be made the night before and stored, covered, in the refrigerator.

Pack in containers for your child’s lunch box and include a side of rice cakes, crackers, or lettuce leaves for serving, if desired.

Servings

Serves 4

Written by Carol Kicinski

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Gluten Free Pineapple Bacon Coleslaw Recipe

Ingredients

4 slices thick-cut bacon
1 small (2½-pound) green cabbage, shredded (10 cups shredded)
2 large carrots, grated
3 green onions, very thinly sliced
¼ cup minced fresh cilantro or parsley
1 (20-ounce) can pineapple chunks
⅓ cup mayonnaise or egg-free mayonnaise
Kosher or fine sea salt, to taste
Freshly ground black pepper, to taste

Directions

Place the bacon in a cold, large skillet. Turn the heat to medium and cook, turning occasionally, until browned, about 8 minutes. Drain on paper towels, crumble the bacon, and reserve 1 tablespoon of the bacon fat.

In a large mixing bowl, combine the cabbage, carrots, green onions, and cilantro. Drain the pineapple and reserve some of the juice. Add the drained pineapple and crumbled bacon.

In a small bowl, combine the mayonnaise with the reserved tablespoon of bacon fat and 2-3 tablespoons of reserved pineapple juice. Mix well and taste; it should be slightly salty and slightly sweet from the pineapple juice. If you want it sweeter, add more pineapple juice. Stir the mayonnaise mixture into the cabbage mixture. Season to taste with salt and pepper. Can be made 4-6 hours ahead. Cover and store in the refrigerator until serving time.

Servings:

Serves 6

Written by Carol Kicinski

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Easy to assemble and infinitely variable, Mason jar salads make the perfect portable lunch or dinner to take on the go. Simply layer the ingredients in a 32-ounce glass jar, screw on the lid, and you’re off to the races!

Jar salads that are layered as instructed should last at least 2 to 3 days in the refrigerator. To serve, just pour your salad into a bowl and enjoy. We hope you’ll get creative in the kitchen and come up with your own delightful salad creations, but to get that creativity flowing, try this Mason jar salad recipe that is as delicious as it is colorful.

Layering 101

Build your salad from the bottom up. Here’s a simple layering guide for fresh, non-soggy salads every time.

Layer 1: Salad Dressing

Begin with dressing. Use 2 to 4 tablespoons, depending on how heavily dressed you like your salad.

Layer 2: Non-Absorbent Vegetables

This is the time to add crunchy vegetables that won’t soak up the dressing, such as carrots, bell peppers, peas, tomatoes, cabbage, and beans.

Layer 3: Softer Vegetables and Grains

Ingredients like cucumbers, zucchini, rice, quinoa, and noodles should go on top of the crunchy vegetables to prevent them from touching the dressing and getting soggy.

Layer 4: Protein

Now’s the time to add protein such as chicken, shrimp, nuts, eggs, and cheese.

Layer 5: Greens

Finally, top the salad off with tender greens like lettuce, spinach, and sprouts.

Gluten Free BLT Salad in a Jar Recipe

Ingredients

For the dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons Dijon mustard

For the salad:
2 cups thinly sliced red cabbage
½ cup cherry tomatoes, halved
4-6 slices bacon, cooked and crumbled
2 hard-boiled eggs, peeled and sliced
4-5 cups mixed greens or baby spinach

Directions

Whisk together all of the ingredients for the dressing. Divide between two 32-ounce Mason jars. Divide the salad ingredients between the jars, layering in the following order: cabbage, tomatoes, bacon, eggs, and greens. Cover with lids and refrigerate until ready to serve.

When ready to serve, pour the salad into a bowl and enjoy.

Servings:

Serves 2

Written by Hallie Klecker

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Easy to assemble and infinitely variable, Mason jar salads make the perfect portable lunch or dinner to take on the go. Simply layer the ingredients in a 32-ounce glass jar, screw on the lid, and you’re off to the races!

Jar salads that are layered as instructed should last at least 2 to 3 days in the refrigerator. To serve, just pour your salad into a bowl and enjoy. We hope you’ll get creative in the kitchen and come up with your own delightful salad creations, but to get that creativity flowing, try this Mason jar salad recipe that is as delicious as it is colorful.

Layering 101

Build your salad from the bottom up. Here’s a simple layering guide for fresh, non-soggy salads every time.

Layer 1: Salad Dressing

Begin with dressing. Use 2 to 4 tablespoons, depending on how heavily dressed you like your salad.

Layer 2: Non-Absorbent Vegetables

This is the time to add crunchy vegetables that won’t soak up the dressing, such as carrots, bell peppers, peas, tomatoes, cabbage, and beans.

Layer 3: Softer Vegetables and Grains

Ingredients like cucumbers, zucchini, rice, quinoa, and noodles should go on top of the crunchy vegetables to prevent them from touching the dressing and getting soggy.

Layer 4: Protein

Now’s the time to add protein such as chicken, shrimp, nuts, eggs, and cheese.

Layer 5: Greens

Finally, top the salad off with tender greens like lettuce, spinach, and sprouts.

Gluten Free Chicken Taco Salad in a Jar Recipe

Ingredients

1 cup salsa
1 large ripe avocado
1 tablespoon fresh lime juice
Pinch of sea salt
2 cups thinly sliced green cabbage
2 medium carrots, shredded
1 medium yellow bell pepper, seeded and chopped
1 medium cucumber, seeded and chopped
1½ – 2 cups cooked, chopped chicken
½ cup shredded cheddar cheese (optional)
4-5 cups baby spinach

Directions

Divide the salsa between two 32-ounce Mason jars. In a small bowl, mash the avocado with the lime juice and salt. Spoon over the salsa. Layer the remaining ingredients in the following order: cabbage, carrots, bell pepper, cucumber, chicken, cheese (if using), and spinach. Cover with lids and refrigerate until ready to serve.

When ready to serve, pour the salad into a bowl and enjoy.

Servings:

Serves 2

Written by Hallie Klecker

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Easy to assemble and infinitely variable, Mason jar salads make the perfect portable lunch or dinner to take on the go. Simply layer the ingredients in a 32-ounce glass jar, screw on the lid, and you’re off to the races!

Jar salads that are layered as instructed should last at least 2 to 3 days in the refrigerator. To serve, just pour your salad into a bowl and enjoy. We hope you’ll get creative in the kitchen and come up with your own delightful salad creations, but to get that creativity flowing, try this Mason jar salad recipe that is as delicious as it is colorful.

Layering 101

Build your salad from the bottom up. Here’s a simple layering guide for fresh, non-soggy salads every time.

Layer 1: Salad Dressing

Begin with dressing. Use 2 to 4 tablespoons, depending on how heavily dressed you like your salad.

Layer 2: Non-Absorbent Vegetables

This is the time to add crunchy vegetables that won’t soak up the dressing, such as carrots, bell peppers, peas, tomatoes, cabbage, and beans.

Layer 3: Softer Vegetables and Grains

Ingredients like cucumbers, zucchini, rice, quinoa, and noodles should go on top of the crunchy vegetables to prevent them from touching the dressing and getting soggy.

Layer 4: Protein

Now’s the time to add protein such as chicken, shrimp, nuts, eggs, and cheese.

Layer 5: Greens

Finally, top the salad off with tender greens like lettuce, spinach, and sprouts.

Gluten Free Pad Thai Salad in a Jar Recipe

Ingredients

For the dressing:
2 tablespoons creamy unsweetened almond butter or peanut butter
2 tablespoons water
1 tablespoon fresh lime juice
1 tablespoon coconut aminos
2 teaspoons sesame oil
2 teaspoons honey
1 garlic clove, finely grated or minced
½ teaspoon ground ginger
¼ teaspoon sea salt

For the salad:
¾ cup shelled edamame
1 medium red bell pepper, seeded and chopped
1 cup bean sprouts
2 medium carrots, shredded
6 ounces gluten-free buckwheat or brown rice noodles, cooked according to package directions
1 medium zucchini, cut into matchsticks
¼ cup finely chopped fresh cilantro
¼ cup finely chopped fresh basil

Directions

Whisk together all of the ingredients for the dressing. Divide between two 32-ounce Mason jars. Divide the salad ingredients between the jars, layering in the following order: edamame, bell pepper, bean sprouts, carrots, noodles, zucchini, cilantro, and basil. Cover with lids and refrigerate until ready to serve.

When ready to serve, pour the salad into a bowl and enjoy.

Servings:

Serves 2

Written by Hallie Klecker

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Easy to assemble and infinitely variable, Mason jar salads make the perfect portable lunch or dinner to take on the go. Simply layer the ingredients in a 32-ounce glass jar, screw on the lid, and you’re off to the races!

Jar salads that are layered as instructed should last at least 2 to 3 days in the refrigerator. To serve, just pour your salad into a bowl and enjoy. We hope you’ll get creative in the kitchen and come up with your own delightful salad creations, but to get that creativity flowing, try this Mason jar salad recipe that is as delicious as it is colorful.

Layering 101

Build your salad from the bottom up. Here’s a simple layering guide for fresh, non-soggy salads every time.

Layer 1: Salad Dressing

Begin with dressing. Use 2 to 4 tablespoons, depending on how heavily dressed you like your salad.

Layer 2: Non-Absorbent Vegetables

This is the time to add crunchy vegetables that won’t soak up the dressing, such as carrots, bell peppers, peas, tomatoes, cabbage, and beans.

Layer 3: Softer Vegetables and Grains

Ingredients like cucumbers, zucchini, rice, quinoa, and noodles should go on top of the crunchy vegetables to prevent them from touching the dressing and getting soggy.

Layer 4: Protein

Now’s the time to add protein such as chicken, shrimp, nuts, eggs, and cheese.

Layer 5: Greens

Finally, top the salad off with tender greens like lettuce, spinach, and sprouts.

Gluten Free Greek Salad in a Jar Recipe

Ingredients

For the dressing:
2 tablespoons fresh lemon juice3 tablespoons extra-virgin olive oil
1 garlic clove, finely grated or minced
½ teaspoon Greek seasoning or dried herb blend of choice
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

For the salad:
1 cup chickpeas
1 medium cucumber or zucchini, seeded and chopped
½ cup cherry tomatoes, halved
¼ cup pitted Kalamata olives, thinly sliced
¼ cup thinly sliced red onion
2 tablespoons pine nuts
⅓ cup crumbled feta cheese
6 cups chopped romaine lettuce

Directions

Whisk together all of the ingredients for the dressing. Divide between two 32-ounce Mason jars. Divide the salad ingredients between the jars, layering in the following order: chickpeas, cucumbers, tomatoes, olives, onions, pine nuts, cheese, and lettuce. Cover with lids and refrigerate until ready to serve.

When ready to serve, pour the salad into a bowl and enjoy.

Servings:

Serves 2

Written by Hallie Klecker

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Over the years, I have created an arsenal of recipes that would indeed fool even the pickiest of the non-gluten-free eaters in the group. They are simple to prepare and completely kid-friendly.

Our biggest party successes have involved a “build-your-own” food bar so the kids can prepare their own plates. We have tried all types of these “build-your-own” parties – tacos, pizzas, panini sandwiches, sundaes, and cupcakes. The kids love being in control of picking whatever they want and I love that every child can find something to enjoy.

Build-Your-Own Taco Bar

Tacos are always kid-friendly and will serve a crowd. They please everyone: kids, adults, picky eaters, adventurous eaters, the health conscious, and the not-so-health-conscious.

Place the following ingredients in the order listed below in bowls on the table with serving utensils in each bowl:

Crispy taco shells
Soft corn tortillas
Tortilla chips
Chipotle Chicken (click here for recipe)
Lime & Cilantro Rice (click here for recipe)
Pineapple Salsa (recipe follows)
Cabbage, chopped
Prepared salsa
Cheese
Corn (such as frozen roasted corn, thawed and drained)
Black beans (canned; drained and rinsed)
Sour cream
Sliced jalapeños (for those who like a little spice)
Cilantro, chopped
Lime wedges

Gluten Free Pineapple Salsa Recipe

While not all kids may like a tomato-based salsa, I find that most enjoy this one. It is light on spice but has a sweet and tangy flavor. Even if they don’t want to add it to their tacos, they can eat it plain with tortilla chips.There is almost never any of this salsa left when I serve it at our parties.This is also wonderful served on top of grilled pork or chicke.

Ingredients

2 cups diced fresh pineapple
½ cup chopped fresh cilantro
¼ cup finely chopped red onion
1 serrano pepper, seeded and finely chopped
Zest and juice of 1½ limes
⅛ teaspoon kosher or fine sea salt, or more to taste
½ medium avocado, diced

Directions

Add pineapple, cilantro, onion, and serrano pepper to a large bowl. Toss gently to combine. Add the zest and juice of the limes and the salt.Cover and chill until ready to use. Right before serving, add the diced avocado and toss to combine.

Servings:

Makes 8 gluten free pineapple salsa servings

Written by Kim Maes

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