Kale Salad with Balsamic Vinaigrette
Some days I like to have a crisp salad as a part of my gluten-free diet. The bold flavor of raw kale blends beautifully with the sweet and tangy balsamic vinaigrette and the flavors of carrot, tomato, onion and more, for a pick-me-up to even the most ordinary day.
A gluten-free salad is one of the easiest dishes to make from what’s on hand. Often the best salad ingredients are fresh, raw, whole foods. Those frequently are also gluten-free foods! With the freshest, healthiest ingredients I get the advantage of high levels of nutrients, the richest flavor, the best texture. And I can top them with a tangy gluten-free dressing to complement those lovely vegetables.
This simple salad is more suitable for a light lunch or a side dish, but the addition of some protein like nuts or seeds, cooked and drained beans, cubed cheese or sliced cooked meat could make a complete dinner, especially with a side of crackers or a roll.
Gluten-Free Kale Salad with Balsamic Vinaigrette
4 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Balsamic Vinegar
2 Tablespoons Honey, or less, to taste
2 Teaspoons Minced Garlic
2 Teaspoons Minced Onion
1/4 Teaspoon Chili Powder, or more, to taste – optional
1/4 Teaspoon Salt, or more, to taste
Salad Veggies Such As:
1 Pound Kale
4 Each Carrot
1 Large Cucumber
16 Whole Olives, pitted
1 Small Sweet Onion, chopped
1 Pint Tomatoes, Red Ripe
For the dressing, combine those ingredients in a jar with a tight-fitting lid and mix well.
Cover and chill for 20 minutes.
Wash and prepare the kale and other vegetables.
Combine the dressing with the vegetables. Toss and serve.
Makes about 6-8 servings.
This is one of my gluten-free recipes designed for those with gluten intolerance, gluten sensitivity, or celiac disease, but I’ve found that people who have no food allergies like it, too. It is wheat-free, barley-free and rye-free. Also, it is casein-free, dairy-free, egg-free, lactose-free, nut-free and refined sugar-free, and it can be considered suitable for a paleo diet.
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