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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.

Gluten-Free Kale Salad with Balsamic Vinaigrette

Gluten-Free Kale Salad with Balsamic Vinaigrette

 

 

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.

 

Kale Salad with Balsamic Vinaigrette

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

6-8 servings

Kale Salad with Balsamic Vinaigrette

Ingredients:

    Dressing:
  • 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 (or Mixed Greens such as Romaine, Spinach, etc.)
  • 4 Each Carrot
  • 1 Large Cucumber
  • 16 Whole Olives, pitted
  • 1 Small Sweet Onion, chopped
  • 1 Pint Tomatoes, Red Ripe

Directions:

Directions:

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.

Chill.

Combine the dressing with the vegetables. Toss and serve.

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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.

 

Linked to:

Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesday

Gluten-Free Homemaker’s Gluten-Free Wednesday

Miz Helen’s Country Cottage’s Full Plate Thursday

Vegetarian Mamma’s Gluten-Free Friday Recipe Party

Cybele Pascal’s Allergy Friendly Friday

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