Recipe: Gluten Free Potato Salad

By Kyle Eslick on May 18th, 2008 | Filed Under Salad | 0 comments

Potato salad is a really popular dish among, but what about those on a gluten free diet?   Here is a good recipe for a gluten free potato salad.

Gluten Free Potato Salad Recipe

Ingredients:

  • 24-oz frozen GF hash browns
  • 2 T chopped fresh parsley
  • 6 slices cooked bacon, crumbled
  • 2 T cider vinegar
  • 1/3 c corn oil
  • 1/2 t salt
  • 3 T water
  • 1/4 t pepper
  • 1 T lemon juice
  • 1/4 t paprika
  • 2 T minced onion

Baking Instructions:

  1. Place hash browns in 2-quart glass casserole dish; cover and microwave 14 to 18 minutes on HIGH power or until tender.
  2. Stir every 4 minutes.
  3. Sprinkle with bacon.
  4. Combine remaining ingredients, except paprika, and pour over warm potatoes.
  5. Mix and sprinkle with paprika.
  6. Garnish with parsley sprigs.
  7. Serve hot.

[Recipe Courtesy of CSA Celiacs]

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Recipe: Gluten Free Whole Grain Fruit Salad

By Kyle Eslick on April 3rd, 2008 | Filed Under Recipes, Salad | 0 comments

Looking for a good gluten free salad?  Here is one I recommend you check out:

All Season Whole Grain Fruit Salad

Ingredients:

  • 1 cup (250 ml) wild rice blend
  • 1 cup (250 ml) quinoa
  • Seeds of pomegranate*
  • ½ cup (125 ml) sliced almonds, toasted
  • 1/3 cup (75 ml) sliced green onions
  • 1 pear, unpeeled, cored, chopped
  • Grated peel and juice from 1 large orange
  • 3 tablespoons (45 ml) Balsamic vinegar
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (10 ml) Dijon mustard

Baking Instructions:

  1. In a large saucepan, bring 4 cups of water and the wild rice blend to a boil.
  2. Reduce the heat, cover and simmer for 25 minutes.
  3. Add the quinoa and stir completely.
  4. Return to a boil.
  5. Reduce the heat, cover and simmer for another 20 minutes.
  6. Remove from the heat and allow the mixture to cool and then transfer the mixture to a large serving bowl and chill in the refrigerator. The quinoa and rice mixture can be prepared 1 day in advance if you need to save time.
  7. Add the pomegranate seeds, toasted almonds, green onions, pear and orange peel to the chilled grains.
  8. In a small bowl, combine ½ cup of the orange juice, vinegar, oil and Dijon mustard and then pour this dressing over the salad.
  9. Make sure to mix the salad well and then chill for 30 minutes before eating.

[Recipe Courtesy of Medical History Today]

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