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.
- 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
- 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
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.
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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