Italian Salad

Gluten-Free Gourmet

Green Salad

Here is a fresh green salad to brighten up your day. When this cold winter weather keeps you shut indoors, fresh vegetables are especially important to replace nutrients that come from sunshine.

Feel free to substitute your favorite veggies with any of my ingredients. I exchanged tomatoes and pimientos for the mushrooms and peppers in the original recipe, and added cheese and raisins for variety. I like the mixture of sweet and sour flavors in this Italian-style salad. It's really easy to throw together. Here's how:

Combine in a large salad bowl:

1 head green or Romaine lettuce, soaked in ice water and cut in bite-size pieces

1/2 c. frozen green beans, blanched for 3 minutes

1 small head broccoli florets, torn in bite-size pieces and blanched for 1 minute

1/2 c. cheddar or Colby cheese, cut in 1" squares, 1/4" thick

1 - 2 Roma tomatoes, cut in julienne strips

1/4 c. raisins                               1 T. diced pimientos

For the salad dressing, combine in a jar and shake well:

1/4 c. olive oil                1/4 c. canola oil

2 t. mustard                          2 t. honey

1t. basil                          1/2 t. oregano

1 t. red wine vinegar or balsamic vinegar

Pour over salad and refrigerate for a half hour or so to allow flavors to develop. Serve in salad bowls and garnish with fresh basil or parsley, if desired. The salad is a great compliment for a steaming bowl of soup, perfect for a cold winter day!