Gluten Free Menu: Portobello Spring Green Salad with Buttermilk Dressing Recipe

May 31st, 2009 yum Posted in Gluten Free Menu Swap Monday, Mushrooms, Salad, Salad Dressing 4 Comments »

salada2This week the swap is hosted by Cheryl at GF Goodness with a seasonal theme of asparagus and/or strawberries, presumably not in the same dish. (Although she tempted me to think of a way to use them together- so intriguing!) You can find more great menus with Org Junkie.

Monday: Italian
Homemade gluten-free Creamy Mushroom Sauce?with grilled asparagus on Pasta (adapted from moosewood p. 79)

Tuesday: Indian
Dosa with Homemade Indian Soup

Wednesday: Cuban
Black Beans and Rice

Thursday: French
Ratatouille with brown rice pilaf

Baked Goods for the Week: Gluten Free Sweet Potato Muffin, Strawberry mini-tarts

This week I posted
A review of a Polenta pesto portobello Recipe

Daring Baker done Gluten-free Blueberry Mint Strudel and Apple Strudel Recipe
and a
Gluten-free Vegan Pho Recipe

Lately I’ve been in a real salad mood. It helps that the DH loves nothing more than having a nice fresh salad when he comes home from work. I’ve been experimenting with some more traditional dressings, and I found that this light buttermilk dressing based on a cooking light recipe really hit the spot and complimented grilled mushrooms perfectly. I hope you enjoy it!

Arugula Fresh Green Salad with Creamy Buttermilk Dressing Recipe
Ingredients
1/2 red pepper, cubed
1/2 English cucumber, de-seeded and sliced
1 1/2 cups arugula, rinsed and drained
1 1/2 cups fresh spring greens, rinsed and drained
1 organic apple, sliced

2 portobello mushroom caps
seasoning mix (I used Trader Joe’s Pasta seasoning, but anything is good)
splash olive oil (1 tbsp)
splash white balsamic vinegar (1 tbsp)
salt and pepper

pine nuts or other toasted nuts, optional

Dressing:
1/3 cup lowfat buttermilk
1/4 cup lowfat canola mayonnaise
2 tbsp. fresh chopped chives
1 tsp. lime juice
1/2 tsp. freshly cracked pepper
1/4 tsp. salt
1/2 tsp. sugar

Directions
Combine veggies in a medium-large bowl.

Combine seasoning mix, olive oil, vinegar, salt and pepper in a tiny container. Whisk and baste portobello mushroom with vinaigrette. Grill on propane grill or grilling device. Slice and reserve.

Whisk together dressing ingredients in a small bowl.

Layer portobello mushroom strips on salad and veggies. Drizzle individual servings with dressing and enjoy!

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Gluten Free Menu and Tahini Beet Salad Recipe

April 26th, 2009 yum Posted in Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Salad, Salad Dressing 2 Comments »

beetsalad
Vegetarian Tahini Beet Salad Recipe

You can find more great menus over withOrg Junkie. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog as well as hosting this week with a carob theme. I think I’ll work on the perfect dairy free carob hot “chocolate” with homemade rice milk and see how it turns out….

Menu:
Monday: Chinese
Vegetarian Fried Rice and soup

Tuesday: French
Basil Pistou Vegetable Soup
Annalise Roberts’ GF French Bread

Thursday: Mexican
Homemade Corn Tortilla Quesadillas with bean salad

Friday: Indian
Vegetarian Pakora
special indian rice

Dessert: Homemade Rice Milk Carob “hot chocolate”

Vegetarian Tahini Beet Salad Recipe
Ingredients
3 beets, cooked, peeled and cubed
Dressing:
1 lemon, juiced
1 tbsp. tahini sesame paste
2 tbsp. olive oil
1 tsp. honey
1/2 tsp (or more) cumin seeds
1 tbsp (or more) fresh dill, parsley or other favorite fresh herb
Directions
Whisk together dressing ingredients and drizzle on cubed beets.
Notes
The DH didn’t care for the cumin, but I liked it…
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