Homegrown Salad with Gluten Free Dressing

It is picking time!  I harvest first thing in the morning, as the weather is heating up and the lettuce gets wilted in the afternoon.

The first picking produced enough salad greens to make dinner.  I carefully cut the oldest leaves and let the others mature for the next meal. Below is a great recipe that is naturally gluten free and tasty for everyone.

Homemade Gazpacho Dressing

3 Tablespoons tomato juice I buy a six pack of small cans of tomato juice and will have it on hand for future salads.

2 Tablespoons red wine vinegar

1 Tablespoon extravirgin olive oil

1 teaspoon sugar

1 teaspoon Worcestershire sauce

1/4 teaspoon ground black pepper

1 garlic clove minced
Combine ingredients and stir well.

Salad

6 cups of salad green – Homegrown is best!  And store bought is good too. Also, the salad ingredients can be halved for a smaller salad.

2 diced tomatoes

1 diced cucumber

1/3 cup of feta cheese

1/2  orange bell pepper diced  (or what ever color you like)

1 small bunch of green onions chopped

1 (16 ounce) can of cannellini  beans rinsed or any white bean

Toss ingredients into a salad.

I like to serve the dressing on the side, as I usually don’t finish the salad at one meal.  The dressing is strong and only a small amount is needed per serving. It is great for any salad.

*Check out my blog category “Gluten Free” for more easy GF recipes with everyday ingredients.

Adapted from Cooking Light

 

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I Shall Have Lettuce

I had to give up my vegetable garden years ago, as the only ones enjoying it were the animals that came into the yard day and night.

I miss fresh lettuce and I’m determined to grow some.

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The first step was to elevate the lettuce to keep the rabbits out.  A tall planter was purchased.

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Next, squirrels had to be thwarted from digging by covering the plants with picnic tents.

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The tents keep lizards out too.

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Finally, the tents had to be tied down so they wouldn’t blow off.

Yes, I shall have lettuce!