Here we are again being inundated with ads for rich desserts and treats. This time it’s for Valentines, which I’m all for, naturally, but aren’t there some other desirable gifts besides candy and jewelry? Chocolate may be rich in antioxidants, but it’s also usually rich in sugar and calories that I don’t really need to focus on right now.
Instead I’m concentrating on one of my favorite lunches, a salad with beans, crisp veggies and a little Dijon dressing. Maybe we’ll talk about chocolate later….
When the snow is piling up on the roads like recently, I’m not as eager to shop for fresh salad ingredients as often.
This combination from my pantry and refrigerator made an easy salad on one of those snowy days.
During the summer, this salad is delicious with fresh ingredients!
For a mostly made-from-scratch supper that I can safely describe as “unprocessed” for my October: Unprocessed pledge, we had this gluten-free taco salad with cucumber, onion and tomato on a spring salad mix, with tortilla chips surrounding it.
One of our favorite gluten-free lunches while the tomatoes are summer-ripe is an old standby, egg salad, served on top of a star of tomato wedges.
This gluten-free egg salad is garnished with kalamata olive halves
Fresh, ripe tomatoes, vine-ripened and fully sweet! …That’s when I mix up some vinaigrette, and adding a little chives with that is good.