3 cups cooked pasta, (i.e. fusilli, penne, rotini…)
1/2 cup finely diced red pepper
1/2 cup deseeded cucumber, diced small
3 tbsp Parmesan Cheese, finely grated
1/4 cup toasted pine nuts (optional)
Honey Dijon Salad Dressing
1 lemon, juice and finely grated zest
2 tbsp whole grain Dijon mustard
2 tbsp Olive oil
3 tbsp honey
1/2 tsp dried oregano
salt and pepper to season
Whisk together all the ingredients for the dressing.
Pour over the other ingredients and toss together well.
Keeps a couple of days in the fridge.
By Barry C. Parsons
6 cups Fresh Baby Spinach
1 cup Fresh Blackberries
1 cup Cherry Tomatoes, halved
1 Green Onion Sliced
2 tablespoons Chopped Walnuts, Toasted (almonds can be substituted)
2 tablespoons Olive Oil
1 tablespoons Balsamic Vinegar
2 ½ teaspoons Honey
1 Garlic Clove, Minced
1 teaspoon Dijon Mustard
¼ teaspoon Salt
¼ teaspoon Pepper
2/3 cup Crumbled Feta Cheese (optional)
1. In large bowl, combine spinach, blackberries, tomatoes, onions and walnuts.
2. In a small bowl whisk the rest of the ingredients, except feta. Drizzle over salad and toss
3. Sprinkle with cheese
Note: Boysenberries would also be delicious with this recipe.
- 2 tablespoons olive oil
- 1 pound fresh green beans, trimmed
- 1/4 cup cashews, coarsely chopped
- 2 tablespoons Gluten Free chili-garlic sauce
- 1/2 cup water
- salt, as needed
Heat olive oil over medium-high in a large skillet. Add the green beans and cashews and cook, stirring often, about 4-5 minutes. Add the water and saute until it evaporates, about 1 minute. Add the chili- garlic sauce to the pan and cook, stirring often, until beans are coated, about 1 minute. Season with salt and serve.
Credit: KC Pomering, G-Free Foodie