Book of Yum

This 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 Salad  Sauces & Condiments  Vegetables  Dairy  American

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!

Rating:  9 Original Source:  Dressing inspired by Cooking Light June 2009 p. 156, salad ingreds my own. Please do not replicate without my permission. Thanks! Recipe ID:  1418 Added:  May 26, 2009 Last Modified:  May 30, 2009

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