Updated November 17, 2018.
Pair great gluten free salads with complementary salad dressings and turn ordinary meals into showcases of tasty culinary inspiration!
Special touches make beautiful gluten free salads; think taste, texture, color, aroma and eye-appeal.
Makeover green salads into a rainbow filled with deep colors.
Use purple cabbage instead of green, red leaf lettuce instead of butter lettuce, Belgian endive instead of Escarole, Radicchio instead of kale.
Change up a classic salad, such as Caesar Salad, by throwing in some leftover chopped meats or fish, roast beef, cooked chicken or grilled salmon.
Garnish a bevy of ordinary greens with roasted hazelnuts or candied pecans, dried cranberries, cherries or fresh diced apples, and a grated cheese, such as Fotina, cheddar or smoked Gouda.
Get creative with other vegetables, too.
Use yellow, blue and fingerlings for your next potato salad.
Carrot salads are delightful, especially when composed of white, black, red, purple and yellow carrots.
A simple swap in ingredients can change the whole essence of a salad.
Try cilantro instead of parsley, leeks instead of onions, chives instead of scallions, Savoy cabbage instead of green cabbage or broccoli instead of salad greens.
In heartier salads, such as potato salads, use steamed cauliflower or broccoli instead; swap rice for pasta, or steamed cauliflower for pasta.
Instead of macaroni noodles, use whole grain penne or spinach fettuccine.
Instead of cantaloupe, use casaba or honeydew melons.
Substitute plums for peaches, or boysenberries for strawberries.
Leave the oregano on the shelf and reach for the marjoram; same goes for the garlic powder, reach for the onion powder.
Set aside the black pepper and use cayenne or smoked paprika.
Push aside the ground nutmeg and use allspice or ground ginger.
Replace Italian seasoning with Herbes de Provence.
Use walnut, hazelnut or other expeller pressed nut oils, flavored mayonnaise or aioli, gourmet vinegars, such as raspberry or champagne.
Lime, orange and pomegranate juices make a pleasing flavor change.
Heavy, heartier meals can stand up to strong flavored salads and dressings that include such ingredients as cabbage, Bleu cheese and marinated olives.
Complement hot or spicy meals using salads and dressing with cool, citrus, sweet or creamy notes.
Curry or Caribbean blackened meats pair well with fruit salads made with sweet dressings.
A vegetable salsa with a citrus based dressing served alongside Mexican or TexMex cuisine makes a colorful meal bursting with bright flavors.
Steaming bowls of peppery chili and iceberg wedges drenched in creamy buttermilk or ranch dressing make a mouthwatering crowd-pleaser anytime.
Make salad dressings several hours before serving and refrigerate them; the ingredients need time so all those lovely flavors come together.
Set the table, and then make gluten free salads first, before cooking the rest of the meal.
Put the salad dressing in the bottom of the salad bowl. Then, layer ingredients that marinade well, such as onion, scallions, mushrooms, artichokes, cucumber and olives on top of the salad dressing. Pile crisp salad greens on top, cover and set in the refrigerator until ready to serve. At the table, make an impressive show of tossing the salad well. Then, garnish the salad with cheeses, nuts, fruit bits or gluten-free croutons.
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