This gluten free creamy broccoli salad is a delicious lunch, dinner or side dish!  

Whenever I make this Creamy Broccoli Salad I think of my Auntie Jo Ann. I can remember her making a similar version of this when we would visit her. I think it has the perfect flavor combo of salty and a little sweet! Salty from the bacon and sunflower seeds and sweet from the grapes. MMMM

I like to make extra bacon when I am cooking it in the morning so it’s ready for this salad at lunch or dinner time. I know who has extra bacon right…..It’s a struggle for sure to save 8 pieces!

This salad is one of the only ways I can get my hubby to eat broccoli! He really isn’t a fan but loves it in this creamy broccoli salad! Which is a bonus reason to make it!

What You Need To Make This Creamy Broccoli Salad:

​You will need the following yummy ingredients to make this salad:
Red onion
Red Wine Vinegar
Mayonaise- I use Sir Kensington’s or Primal Kitchen
Broccoli Florettes
Bacon
Grapes- omit for keto.  
Sunflower Seeds
Shredded Cheddar Cheese- omit for paleo and use dairy free cheese if desired for dairy free.  
Salt and Pepper

Plus a bowl to mix it in, a pan to cook the bacon in, a spoon to stir it with, and a knife and cutting board to chop things with.

Here’s How I Make It:

In a bowl large enough to hold all the ingredients, start by making the dressing.

The dressing is 1/2 cup of Mayo and 2 TBSP Red Wine Vinegar plus a little Salt and Pepper.

If you mix the salad ingredients together and want it creamier, simply mix more mayo and red wine vinegar together and stir into the salad. 

If you haven’t pre-cooked the bacon, cook it now. It needs to be crispy for this salad. I think it should always be crispy, as I don’t love soggy bacon, but that’s my opinion. Hehe! I cook my bacon in the oven on a foil-lined baking sheet so I have easy clean-up.

I like to buy the already chopped and washed broccoli florets in a bag. You can use either the whole broccoli or the bagged variety it’s totally up to you! I am mostly just lazy and like convenience most days. Haha!

Open the bag and chop any really big pieces of broccoli. Once they are the size you like, put them in a bowl. You need about 3 cups.

Chop the red onion into small pieces. You only need about 1/4-1/2 cup. Place them in the bowl too.

Wash and cut the grapes in half. You need about 1/2 of a cup. Into the bowl as well. (If you want to keep it keto, leave the grapes out of the salad.  It is just as delicious with it!)

Measure out 1/4 cup of sunflower seeds. Put them into the bowl.

Break up the bacon into small pieces, or chop with your knife. It can join the rest of the ingredients in the bowl.

Stir it all together and Voila! That’s it!

I love this salad because it keeps well in the fridge and I love it even the next day.

Pin This Picture To Save The RECIPE On Your Board!

If You Like This Creamy Broccoli Salad You Might Also Like:

Shaved Brussels Sprout Salad

Layered Summer Salad


Here’s The Recipe:

Creamy Broccoli SaladCrunchy and delicious, sweet and salty. The perfect side to any meal!
 
INGREDIENTS  

• 2 TBSP Red Wine Vinegar
• 1/2 Cup Mayo
• 1 Pinch Salt and Pepper
• 1/4 Cup Red Onions Chopped
• 3 Cups Broccoli Florets
• 8 Pieces of Bacon Cooked Crispy and Chopped
• 1/2 Cup Red Grapes cut in half
• 1/4 Cup Sunflower Seeds
• 1 Cup Shredded Cheddar Cheese

INSTRUCTIONS 

• In a bowl large enough to hold all the ingredients, start by making the dressing.The dressing is 1/2 cup of Mayo and 2 TBSP Red Wine Vinegar plus a little Salt and Pepper.
• If you mix the salad ingredients together and want it creamier, simply mix more mayo and red wine vinegar together and stir into the salad. ?
• If you haven’t pre-cooked the bacon, cook it now. It needs to be crispy for this salad. I think it should always be crispy, as I don’t love soggy bacon, but that’s my opinion. Hehe! I cook my bacon in the oven on a foil-lined baking sheet so I have easy clean-up. 
• I like to buy the already chopped and washed broccoli florets in a bag. You can use either the whole broccoli or the bagged variety it’s totally up to you! I am mostly just lazy and like convenience most days. Haha! Open the bag and chop any really big pieces of broccoli. Once they are the size you like, put them in a bowl. You need about 3 cups.
• Chop the red onion into small pieces. You only need about 1/4-1/2 cup. Place them in the bowl too. Wash and cut the grapes in half. You need about 1/2 of a cup. Into the bowl as well. 
• Measure out 1/4 cup of sunflower seeds. Put them into the bowl. 
• Once The Bacon is cooked and cooled, break up the bacon into small pieces, or chop with your knife. It can join the rest of the ingredients in the bowl. 
• Stir it all together and Voila! That’s it! I love this salad because it keeps well in the fridge and I love it even the next day. 

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
​Michelle

​These delicious gluten free seared scallops are super quick to make for dinner!  We love to eat them with this yummy arugula salad!  

​Seared Scallops are one of my favorite foods! I especially love this salad because it is ready in about 10 minutes! The Jalapeño Lime dressing is slightly spicy and a little sweet from the balsamic but overall finger licking good!

The secret to having perfectly seared scallops is making sure they are dry. I thaw them if they come frozen with paper towels in the bowl. Once the towel is wet, I replace it to ensure most of the moisture is removed from the scallop. If they are fresh, I still wrap them in paper towel to absorb the excess moisture.

The second trick to perfectly seared scallops is having the pan smoking hot then adding oil and then adding the scallop. You will know when it is ready to flip to the other side when you see the brown creeping up the side of the scallop. It usually takes about 2 minutes on the first side then only about 2 minutes on the second side. Be sure not to overcook them or they turn rubbery. 
By now I am usually starting to drool……

Here Are Some Other Recipes You Might Like:

Layered Summer Salad

Pecan Crusted Tuna With Mango Salsa

Caribbean Chicken Lettuce Wraps


What Are Scallops Anyway?

Scallops are bivalve mollusks and part of the Pectinidae family. They are related to oysters, clams and muscles. I think they have a slightly sweet flavor and pair well with lots of different herbs, spices and flavors.

I buy the wild caught dry scallops. “Dry” is an industry term that indicates the scallop is natural and has not been altered or treated in any sodium solutions or added moisture. The healthiest and best tasting scallop is a dry scallop in my opinion.

Here is the Wikipedia definition of scallops in case you want to read about them more in depth.

What Do I Need To Make This Recipe?

To make these delicious seared scallops, You will only need a few ingredients. Which is one of the reasons that I love this recipe!
You will need enough scallops to feed the people you are wanting to feed. I use 10 medium size scallops for 2 people. If you are making this as an appetizer, which is also a fantastic idea, you can estimate 2-3 per person depending on what other items you are serving.

You will need some Jalapeño Olive Oil. I purchased mine from the Gilbert Olive Oil Company. I have also purchased it from the Queen Creek Olive Mill. Both are local companies in Arizona. If you live outside of AZ and don’t want to order I highly recommend looking at a local olive oil manufacturer or the farmer’s market. BTW…this is not a sponsored post, I just like their stuff. 

Also some Jalapeño Balsamic Vinegar. I purchased it at the Gilbert Olive Oil Company. See the link above. I think white balsamic vinegar would be an ok substitution as well just less jalapeño-y!

3 Limes, or some Lime Olive Oil if you don’t have limes on hand. I purchased the Lime Olive Oil from the Queen Creek Olive Mill. See the link above.

Salt and Pepper

One bag of Organic Pre-washed Arugula.

If you are making these seared scallops for more than 2 people, you will need more scallops, arugula and limes…



​Pin Me So You Can Save The Recipe:

Here’s The Video Of How To Make It:Watch along and see how I make these delicious Seared Scallops. I didn’t include any footage of us eating them…you are safe. LOL

And Finally.. Here’s The RECIPE:
Seared Scallops over Arugula with Jalapeño Lime DressingPacked with flavor! Easy to make! 10 minutes to a fantastic appetizer, lunch, or dinner!

SERVINGS 2

INGREDIENTS  

• 10 Medium Sized Dry Scallops I buy wild-caught.
• 3 Limes Juiced or 1/8 cup of lime olive oil
• 1/4 cup Jalapeno Olive Oil I used Gilbert Olive Oil or Queen Creek Olive Mill.
• 1/3 cup Jalapeno Lime White Balsamic I used Gilbert Olive Oil.
• 1 pinch Salt and Pepper
• 1 drizzle Olive Oil

INSTRUCTIONS 

• Dry Scallops well. If they are fresh dab with a paper towel. If they are frozen, thaw on paper towels to absorb the water. Change paper towels as they get wet.
• Turn your pan on to medium high heat. Let it get smoking hot.
• Drizzle in a little olive oil and swirl it around the pan.
• Add the scallops to the sizzeling oil. Space them out so they have room around them.
• Cook for about 2 miutes per side. You know when it's time to flip them when there is a brown crust creeping up the side.
• Flip them over and sear for another 2 minutes.
• Put the Arugula in a bowl.
• Whisk together the dressing. Jalapeno olive oil, Jalapeno Lime White Balsamic Vinegar and either lime juice or lime olive oil, Salt and Pepper.
• Drizzle 3/4 of the dressing over the arugula. Toss with tongs.
• Place the seared scallops over the salad.
• Drizzle the rest of the dressing over the scallops.
• Enjoy!

As Always,
​
Best Wishes for Gluten Free Dishes!

XO,

Michelle

Shredded Brussel Sprout Salad is crisp and delicious and is a great side dish to any protein!

​Brussel Sprouts Salad is AWESOME!

There are so many ways to make Brussel sprouts but only a few ways that I can get my family to eat them! This Shredded Brussel Sprout Salad is one of them!

This is my Sister In law’s famous Brussel Sprout salad. She is a master at making green items taste good! She also makes a yummy kale salad which I might get her to share her recipe to as well. 

My family’s favorite Brussel sprout recipe is when I make them with bacon.. but that’s for another date!

Did you Know?
Have you ever seen how Brussel sprouts grow in a garden? They grow on a huge stalk and form little mini cabbages aka Brussel sprouts and then you pick them off of it!

I had no idea how it looked until I saw a big stalk of them in Whole Foods one day.

If I had a garden so I could try to grow them in it! I love to eat them raw or cooked. But, some people aka my hubby only likes them a few ways.

It kind of looks like a bunch of cute baby cabbages with an open cabbage on top!

​
Pin This Chopped Brussel Sprout Salad Recipe And Make It Later

​Here’s The Video On How To Make This Shredded Brussel Sprout Salad:

What Do I Need To Make This Recipe?

There are only a few ingredients in this recipe which makes it super easy to make!

You need Brussel Sprouts, a lemon, parmesan cheese, olive oil and Salt and Pepper.

I recommend using a nice sharp knife to make the shredding easier. You could even shred them in a food mill if you have one. That makes it less risky for your fingers.

The majority of the time for this recipe is spent chopping the Brussel Sprouts. The next amount of time required is up to you on how soft you want the Brussel sprouts to be… the longer you marinate them the softer they will be.

If You Are Looking For More Salad Ideas Here You Go:

Thai Cabbage Salad


Layered Summer Salad


Smoked Salmon Chopped Salad


Here Is The RECIPE:

Shredded Brussel Sprout Salad
Healthy and delicious with only a few ingredients! You will love the flavors in this dish!

INGREDIENTS  

• 1 lb Brussel Sprouts
• 1 Lemon juiced
• 1/3 Cup Extra Virgin olive oil
• 1/4 Cup Parmesan Cheese More or less to your liking
• 1 pinch S & P

INSTRUCTIONS 

• Chop the Brussel Sprouts very thin.
• Make a dressing of lemon juice, olive oil, and S&P in a bowl.
• Add shaved Brussel sprouts to the dressing.
• Mix to coat the Brussel sprouts in the dressing.
• Chill for at least an hour. The longer you chill the softer the Brussel sprouts will become.
• Before serving grate fresh parmesan cheese over the top.
• Enjoy!
• ​

I Hope You Love This Recipe!

Hoping you are all doing good. I know this is currently a weird time in our lives where we are staying home more and trying to navigate the Covid 19 life.

We are praying that you are finding contentment and are able to enjoy the moment and your family and friends even if it is through online means!

As Always,

Best Wishes for Gluten Free Dishes!

XO,

Michelle

I love the beautiful colors and the fresh taste of this recipe! You can spice it up by adding a spicy pepper in it if you like or more jerk seasoning.

It is a very simple recipe to make as long as you are ok with chopping fruit and veggies into small pieces! I even made it easier by using organic rotisserie chicken! Leave the heat of cooking for the store.

Other Variations of This Recipe:
If you don’t eat chicken or just feel like switching it up, you could make this recipe with baked Mahi Mahi. You could even throw the Mahi and Caribbean Salad into a Soy Paper wrapper and have cooked sushi!

These wraps are really pretty and would be a perfect party appetizer! Plus the zing and flavor would pair well with delicious light white wine! Now I want to plan a party and serve these! Who’s in?

Here are a few cute items to serve these on:

What You Need to Make These Caribbean Chicken Wraps:

1-2 Mangoes depending on the size
A Pineapple
Papaya
2 Peppers- 1 Green and 1 Red or Orange pepper
A Red Onion
A Cucumber
1 Bunch of Cilantro
A Jalapeno if desired
1 TSP Jerk Seasoning (I used Flavor God)
2 Cups Rotisserie Chicken Meat cubed
1/4 Cup Jalapeno Olive Oil- or regular Olive or Avocado oil
1/4 Cup Jalapeno Balsamic Vinegar
1-2 Heads of Butter Lettuce

​
Pin Now Save For Later!

Here Are Some Other Recipes You Might Like:Yummy 

Gluten Free Thai Chicken Lettuce Wraps


Gluten free bacon braised cabbage


Gluten free Jamaican Jerk Tri Tip

Here’s The Recipe:Caribbean Chicken WrapsTropical chicken lettuce wraps are fast and delicious to make!

INGREDIENTS  

• 2 Mangoes Peeled and chopped
• 1 Pineapple chopped (you might only need half)
• 1 Papaya remove seeds and chop
• 1 Red Onion chopped
• 1 Green Pepper chopped
• 1 Red or Orange Pepper chopped
• 1 Cucumber Peeled, seeds removed and chopped
• 1 Bunch of Cilantro chopped
• 1 Jalapeno if desired chopped
• 1 TSP Jerk seasoning
• 1/4 cup Jalapeno Olive oil
• 1/4 cup Jalapeno balsamic
• 2 cups Cooked Chicken Breast chopped
• 2 Heads of Butter Lettuce washed and patted dry

INSTRUCTIONS 

• Chop all of the ingredients and put into a bowl.
• Mix in the oil, vinegar and seasoning. Stir to combine.
• Lay the lettuce leaves out on a platter.
• Fill lettuce cups with the salad
• You can also wrap the salad in soy paper or serve it with rice!
• Enjoy!

I hope you enjoy this recipe! This recipe makes me wish we were back in St. Martin on the catamaran with the breeze blowing in my hair! We went with Tradewinds on this trip!
​

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

Why I Crave This Thai Cabbage Salad!

This Thai cabbage salad is so easy to make and totally satisfies my craving for crunch! It is slightly salty and a little sweet so it is the perfect combination of delicious flavors!

If you like a good salad and fresh flavors you will crave this thai cabbage salad too! I literally was driving home from an appointment today and stopped at the store for nappa cabbage to make this salad. I had all of the other ingredients but the napa cabbage. And Voila! Lunch was served. Yummy! I am excited to make it again.

It has been cloudy and cool in Arizona lately and usually that means I crave comfort food. Stews and soups that are hearty and filling. Not today! I totally wanted something light and crunchy. We had some leftover rotissery chicken in the fridge and that is what I served with it for some protein.  I also love this with Pecan Crusted Ahi Tuna with Mango Salsa! 

What Do You Need To Make This?

This salad goes together in just a few minutes and is super easy to make!

You will need the following ingredients to whip this up:

One head of Napa Cabbage
A bunch of green onions
Shredded Carrots- you can buy them pre shredded or shred your own.
A red, yellow or orange pepper or combination of them.
Peanuts
Gluten Free Soy sauce or Coconut Aminos
Rice Wine Vinegar
Sesame Oil
Sesame Seeds
Sugar or sweetener
Optional ingredients:
You can really add any veggies you would like to this salad. The Napa Cabbage makes it super crunchy and delicious. I sometimes add snap peas, apple, pear, or bean sprouts.

First wash all your produce and allow to dry for a few minutes.
Chop the end off the Napa Cabbage and separate the leaves.
Slice the leaves of the cabbage the long way so they are bite sized pieces. This just makes it easier to eat. Then chop it up.
Chop the rest of the veggies into bite size pieces.
Toast the sesame seeds in a pan on medium heat. Stir so they don’t burn. Set aside.
Make the dressing in a bowl. It has soy sauce or coconut aminos, rice vinegar, sesame oil and a little sugar in it. You could also add ginger or Chinese 5 spice to it if you want to spice it up. As well as Chili sauce if you really want to kick up the heat.
Add the chopped veggies to the dressing in a big bowl. Toss. Add the peanuts and toasted sesame seeds. Voila! You are ready to eat.
Pair this salad with your favorite protein for a complete meal.


Pin This Now Make It Later!

Here is the actual recipe for this Deliciously Crunchy Thai Cabbage Salad!
Gluten Free Crunchy Thai Salad
You will love this deliciously crunchy salad full of flavor! 


INGREDIENTS  

• 1 head Napa Cabbage chopped
• 1 Cup Shredded Carrots
• 1/2 Cup Peanuts
• 1 bunch Green Onions chopped
• 2 Red, Orange or Yellow Peppers Chopped
• 1/4 Cup Sesame Seeds
• 1/2 Cup GF Soy Sauce or Coconut Aminos
• 1/2 Cup Sesame Oil
• 1/3 Cup Rice Vinegar
• 1/4 Cup Coconut Sugar or Sweetener of your choice.
• Any Optional Veggies/Fruit.

INSTRUCTIONS 

• Wash all veggies and allow them to dry. 
• In a large bowl, combine the soy sauce, sesame oil, rice vinegar, and coconut sugar.  Whisk to combine.  If you want to make it spicy or add a kick of flavor, add ginger, Chinese 5 spice or chili paste to the dressing.  
• Toast the sesame seeds in a pan over medium heat and set aside. 
• Chop all veggies into bite-sized pieces.  Add to the bowl of dressing.  Toss to combine.
• Add peanuts and sesame seeds.  Toss again. 
• Your salad is ready!  Pair it with your favorite protein and enjoy! 

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

​This healthy harvest salad is the perfect main dish or side dish.  To make it a main dish just add your favorite protein.  I like to pair it with either roasted chicken, baked salmon or a yummy steak.  

This harvest salad contains a lot of my favorite in season fall veggies.  I try to eat different fruit and veggies based on when they are in season, or grown and harvested during that time of the year.  

I love to roast veggies in the oven and then put them together in a salad with a really yummy dressing.  There is just something about roasted veggies!  The crispy Brussels sprouts are probably my favorite!  

Why I eat what is in season:I eat what is in season for a variety of reasons.  I like to shop for organic produce and local if it’s available.  So- when I use fruit and veggies that are grown and harvested at that time of the year they are available and easy to find.  They taste better and have more nutrients because they haven’t been stored for a long time.  

Here’s an article by Mind Body Green that lists 10 reasons you should eat in season.  

Try a new Seasonal Veggie or FruitHave you tried anything new lately?  Growing up I did NOT like Brussel sprouts, parsnips, or turnips.   I still don’t like turnips, but I did retry them a few years back, just to check.  However, I love Brussel sprouts and parsnips now!  My point is that your taste changes.  Just like one season you love leopard print and the next you love floral print.   Things change, so try something new or again.  

Try cooking veggies in a different way!  Maybe your Mom made mushy peas so you never liked them.  BUT maybe you would really like peas sauteed with mushrooms and onions!  Don’t be afraid to eat the rainbow and try new ways of preparing food. 

Pin This Now So You Can Make it Later!

Here’s the Recipe! 
Healthy Harvest Salad
This salad is delicious and has all the taste of fall!  Roast seasonal veggies and toss over delicious greens.  Pour a quick vinaigrette over and toss!   

SERVINGS 6 people
INGREDIENTS  

• 1 bunch radish washed and halved
• 2 delicata squash washed, cut in half, seeds removed and sliced
• 2 parsnips peeled and chopped
• 2 carrots peeled and chopped
• 1/2 butternut squash peeled, seeds removed and chopped
• 1 bunch brussel sprouts washed and halved
• 1 pomegranate seeded
• 1 pear apple chopped
• 1/2 cup Pecans chopped
• 1/2 cup goat cheese
• avocado oil
• 1 head red leaf lettuce washed and dried
• 1/2 pkg bacon cooked and chopped
• 1/2 red onion chopped

INSTRUCTIONS 

• Wash and chop the radish, squashes, carrots, Brussel sprouts and parsnips.  
• Place on a baking sheet with a drizzle of avocado oil.  Bake at 400 degrees until roasted but not burnt.  
• Wash lettuce and spin it dry in a salad spinner if you have one.  Tear into bite-sized pieces and put on a serving plate.  
• Put the roasted veggies on top of the lettuce.  
• Chop up the pear apple (you can use an apple or pear if you want).  Put on the salad.  
• Put the seeds from a pomegranate and red onion on the salad.  
• Toast the pecans in a pan.  They will only take a few minutes to toast so be careful not to burn them   Put them on the salad.
• Break the goat cheese into pieces and put it on the salad.   
• Add cooked chopped bacon to the salad.  
• Add S & P if desired
• Make a quick vinaigrette out of avocado oil, balsamic vinegar, and seasonings.  I usually do 1/2 cup oil to 1/4 cup vinegar, but you can add more to your taste.  
• Pour dressing over the salad and enjoy!  If you want to save the salad for another day only put the dressing on the salad on your plate not on the whole thing so it doesn’t get soggy! 

I hope you love this healthy harvest salad as much as we do! 

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

I always joke that this is my 17 layer salad instead of a 7 layer salad because there are so many yummy ingredients that I want to add to it!  The best part is it is totally customizable to your liking!

This gluten-free 17 layer salad is my take on the seven-layer salad or in my case the however many layer salad you want to make today salad! Haha! 

If you live in Arizona or watch the news you know that it is HOT here!  I don’t feel like turning on the oven inside and I don’t really want to melt going outside to grill.  This is the season of salad and crock pot meals!

This salad is my take on a 7 layer salad, which never ends up being 7 layers when I make it!I start out with good intentions of not putting everything in the layered summer salad but the kitchen sink but I usually end up with a 10ish layer salad.  You can add and subtract any of the items I have in my salad and add in your own favorites! This salad changes layers based on what I am in the mood for but I always keep the top 2 layers the same.. mayo and cheese   Who doesn’t love a salad topped with mayo and cheese?

I also love making this Caprese Salad and My Cowboy Ciao Copycat Salad when it's hot out!  

Here’s How I make this gluten free summer layered salad:

I like to clean and chop all of my veggies while my bacon in cooking in the oven.  That way everything is ready to assemble.  

Once the bacon is cooked nice and crispy, let it cool on a papertowel lined plate.  Chop it into bite sized pieces.  

I usually buy premade hard boiled eggs.  If you want to boil your own ahead of time that is fantastic.  Remove the shells and slice them into rounds.  

Now it’s time to make the salad.  

I like to use a glass bowl so you can see all of the layers.  First put down the lettuce.  Then add the other ingredients ending with the eggs then the bacon then the mayo then the cheese.  That way the lettuce doesn’t get soggy!  

17 Layer Salad
Crisp and delicious layered salad. Perfect for hot days and keeps well in the fridge for leftovers!
 
INGREDIENTS  

• 2 heads Romaine Lettuce chopped in bite size pieces
• 2 whole Tomatoes chopped into bite sized pieces
• 1 pkg Frozen Peas I used organic peas and thawed them.
• 1 pkg Chopped Mushrooms small pkg
• 1 pkg bacon- the regular size pkg chopped into small pieces
• 1 jar Mayo- small jar
• 1 pkg Shredded cheese 8 oz- more if you like extra cheese
• 6 Hardboiled eggs- shelled and sliced
• 1 Pinch Salt and Pepper

INSTRUCTIONS 

• Assemble all of your veggies. Chop veggies so they are ready to go into the salad.
• Chop bacon and fry it in a pan until crispy.
• Get a glass bowl and layer your ingredients in the order listed above. If you would like additional layers add them. Always add the mayo and cheese on the top so the salad doesn’t get soggy.
• Top with Mayo. Spread it out evenly across the salad.
• Sprinkle the cheese over the mayo.
• Refrigerate and enjoy!

I hope you have fun making and eating this layered salad as much as I do!  

As Aways, 

Best Wishes for Gluten-Free Dishes!
​
XO,

Michelle

CAPRESE SALAD- THE PERFECT SALAD FOR ANY SEASON!
​Caprese Salad is so yummy and it reminds me of our visit to Italy this last summer!   My hubby and I ate this salad almost every day with a bottle of dry rose!  Such wonderful memories!  Ok- back to reality…not vacation mode…less rose!  ​

This salad pairs well with any meat.  I made grilled steak with it.  I have also made it with chicken and fish.  It is wonderful as a stand-alone meal for a light lunch or dinner or as an appetizer.  So versatile!  It literally takes 10 minutes to throw together this wonderfully colorful salad!  There is no excuse not to eat your veggies with this beautiful addition! 

WHAT DO I NEED TO MAKE THIS SALAD:

You can assemble it in a few different ways.  If you want to make it into a chopped Caprese, you will use small tomatoes and small mozzarella balls or chop up the larger mozzarella.

The large stacked version:
Roma tomatoes, buffalo or fresh mozzarella, fresh basil, S & P, Balsamic vinegar, and olive oil.

The small chopped salad version:
 Cherry tomatoes, pearl buffalo mozzarella or chop the fresh mozzarella into small pieces.  Fresh Basil, Balsamic vinegar, Olive oil, and S&P.  

You can add some chopped red onion if you like, however, traditionally it doesn’t have it.

HOW DO I ASSEMBLE THIS DELICIOUSNESS?
I like to chop my Roma tomatoes in medium-sized slices from the stem end back.  I remove the little indent where the stem is.  Lay the tomato slices out on your cutting board and sprinkle with salt and pepper (S&P) Layer the tomatoes with a slice of mozzarella cheese and top with a fresh basil leaf.  I love the smell of fresh basil!  When it is time to eat the salad, drizzle it with a little olive oil and balsamic vinegar.  So yummy!  My mouth is starting to water thinking about it!

If I am making the chopped Caprese salad, I cut the cherry tomatoes in half. I try to get mozzarella pears that are about the same size as the tomatoes so it’s easy to fit a little bit of both in your mouth at the same time.  Chop the basil leaves into thin strips and sprinkle over the tomatoes and mozzarella.

When you are ready to eat it, sprinkle with Salt and Pepper and drizzle it with olive oil and balsamic vinegar.

IF YOU LIKE THIS CAPRESE SALAD YOU MIGHT ALSO ENJOY THESE RECIPES:

Shredded Brussel Sprout Salad

Healthy Harvest Salad

17 Layer Salad

HERE’S THE RECIPE:
Caprese Salad

Hope you enjoy this wonderful light salad!

 
INGREDIENTS  

• Cherry Tomatoes- 1 pkg washed and sliced in 1/2
• Buffalo Mozzarella- 1 pkg drained and sliced in 1/2
• Red onion- 1/2 chopped
• Basil- 1 handful chopped
• Balsamic Vinegar- 1/4 cup
• Olive oil- 1/4 cup
• S & P

INSTRUCTIONS 

• Combine all ingredients in a bowl except the balsamic vinegar and the oilve oil.
• Mix the balsamic and olive oil together in a small bowl and whisk to combine.
• Pour over veggies.
• Add S & P to taste.
• Enjoy!

As Always,

Best Wishes for Gluten-Free Dishes!
​
XO,
​
Michelle

This gluten free salmon chopped salad was inspired by the Stetson salad at Cowboy Ciao.  I totally copied this recipe and made it my own from ordering it there!  I used to love getting it made gluten free!  You can substitute any of the ingredients to make it your own! ​

Happy Thursday!  I hope your week is going well and your weekend will be even better!  I’m looking forward to the weekend!  This is my copycat of the Cowboy Ciao Stetson Salad.   I changed some of the ingredients to make it gluten free but it is just as delicious!  They use couscous which is not gluten free so I switched it up!  You could substitute the couscous for rice or quinoa if you still wanted to have a grain.  

HERE ARE SOME OTHER SUBSTITIUTION IDEAS:

You could add dehydrated corn for the crunch instead of or in addition to the dehydrated blueberries, if you like dehydrated corn. 
You could add in tomatoes, or roasted tomatoes.
I think roasted red peppers would also be delicious! 
Assiago Cheese would be a nice addition too!
Avocado would add in some delicious healthy fat! 
You could use other types of smoked fish.  I haven’t tried that yet, but smoked trout would also be yummy!
Fresh herbs like dill would be lovely to sprinkle over the top of the salmon.  
I like to serve it with a homemade dill ranch dressing which I think goes really well with the smoked slamon, but you can use any dressing you like too!
I hope you enjoy it!
This gluten free smoked salmon chopped salad is so quick to make and it is beautiful to serve.  I usually serve it in columns like the picture so people can leave out ingredients that they don’t like.  However, everyone in my house loves this salad!


If you are looking for more salad recommendations, check out my layered watermelon salad and this Easy Chicken Salad!

Smoked Salmon Chopped Salad
Delicious and beautiful!

SERVINGS 4 -6 people
INGREDIENTS  

• 1 large package smoked salmon
• 1 large bag arugula
• 1 large package dehydrated blueberries
• 1 package dried chickpeas- I like the spicy.
• 2 whole yellow squash
• 2 whole cucumbers
• 1 bunch green onions
• 1 cup dried pumpkin seeds
• 1 package pea sprouts

INSTRUCTIONS 

• Chop smoked salmon into bite sized pieces.
• Arrange each ingredient on a tray in rows for presentation.
• Serve with homemade rance dressing or any dressing you like!

I hope you love this copycat Cowboy Ciao Stetson salad as much as we do!
​
As Always,

Best Wishes for Gluten-Free Dishes!

XO,

Michelle

LAYERED GLUTEN FREE WATERMELON SALAD

​This layered watermelon salad is naturally gluten-free. It is crisp and delicious and pairs well with any protein you want to serve it with.  It has just a hint of tartness from the balsamic vinegar and creamy goat cheese. You can serve it layered or cube the watermelon and add the other ingredients to the plate. I personally like the presentation of it layered! Each person gets a few layers with delicious ingredients in between! 

This watermelon salad reminds me of childhood BBQs. My recipes for smoked tri-tip or My Favorite Wings would pair perfectly with this salad! It never failed in the hot summer months that someone would always bring a watermelon to eat. I am starting to drool just thinking about it! Haha! 

WHAT INGREDIENTS DO I NEED TO MAKE THIS WATERMELON SALAD?

​A seedless watermelon– choose the size based on how many people you are serving. Or how much watermelon you want leftover. 

Goat Cheese- I like to use plain unflavored goat cheese.

Balsamic Vinegar or Balsamic Reduction- I look for a brand that is labeled gluten free. If you can’t find reduction at the store, you can reduce balsamic vinegar simply at home. 

Put the balsamic vinegar in a small pot on the stove and simmer over low – medium heat until reduced in half. Voila! Balsamic reduction!

Arugula- This adds a peppery kick to the salad.
Salt and Pepper
Super easy to make and only a few ingredients! My favorite kind of dish! 

Here's how to make this super easy salad:

• Cut the bottom off the watermelon so you will have a flat area to cut the rest of the rind off. Carefully remove the rind from the flesh.
• Slice the watermelon into 1/2 inch slices if you want the salad layered. If you want it cubed you can do that too. Then just put the arugual down and the cubed watermelon on top with goat cheese sprinkled around the dish. 
• Put the first layer of watermelon on a plate. 
• Put crumbled goat cheese on the watermelon.
• Put Arugual on top of that. 
• Put the next slice of watermelon on top of that. You can make however many layers you want. Just keep going with the pattern above.
• Once you have all the layers, drizzle the salad with balsamic reduction. 
• Add S & P to taste.
• Enjoy!

Pin Me Now so you can make me later! 

Here's the Recipe:
INGREDIENTS  

• 1 Seedless Watermelon size depends on how many people you are serving. 
• 1 pkg Goat Cheese size depends on how many people you are serving. 
• 1 bag Arugula
• 1 jar Balsamic Vinegar or Balsamic Reduction If you can't find a balsamic reduction see the post on how to reduce it at home. 
• 1 pinch S & P

INSTRUCTIONS 

• Cut the bottom off the watermelon so you will have a flat area to cut the rest of the rind off. Carefully remove the rind from the flesh.
• Slice the watermelon into 1/2 inch slices if you want the salad layered. If you want it cubed you can do that too. Then just put the arugual down and the cubed watermelon on top with goat cheese sprinkled around the dish. 
• Put the first layer of watermelon on a plate. 
• Put crumbled goat cheese on the watermelon.
• Put Arugual on top of that. 
• Put the next slice of watermelon on top of that. You can make however many layers you want. Just keep going with the pattern above.
• Once you have all the layers, drizzle the salad with balsamic reduction. 
• Add S & P to taste.
• Enjoy!

I hope you love this layered watermelon salad as much as we do!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
​Michelle