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.
A refreshing change for a gluten-free side dish or lunch, this high-fiber salad has lots of flavor and nutrition.
It’s hard to say which is the better part of this combination, it all goes together so well. On the day before Thanksgiving, I like to eat something both easy and healthy. Tomorrow I’ll be thinking more about traditions than about being strictly healthy.