This week, I am participating in the “Adopt a Gluten Free Blogger” event hosted by Book of Yum. I adopted Simply Gluten Free, and did her Spoon Salad and Lemon Tahini Dressing.
Simply Gluten Free is a very visually attractive site with recipes that appeal to my food philosophy; good quality fresh food, simply prepared.
I chose the spoon salad because I just love my food processor, and to get to shred pounds of vegetables? How fun!
Her idea of doing enough for four or five days of salad eating is brilliant: my kitchen looked like I had been mulching garden leftovers by the time I was done. But a crunchy, fresh salad base is there, in my fridge, just waiting for me to finish however I want. I have been known to just skip salad rather than hauling out the cutting board and the knife, especially at lunch.
I’m glad she considered the recipe to be a guide, because despite my good intentions, the vegetables listed on the recipe weren’t the best that my supermarket had to offer. I ended up using swiss chard, cabbage, carrots, zucchini, cauliflower and a little basil.
For the dressing, the only substitution I made was using gluten free soy sauce rather than tamari. Tamari has sweeter undertones and less harshness, and I think that would have made a difference in this recipe. I liked the brightness of the dressing, but felt that it needed a touch more sweetness in the overall balance- but that was likely my soy sauce. I will add this to my regular recipes that I use, it is a good break from the vingairette rut that I get into. My hubby suggested a touch of grated fresh ginger as well.
This was a wonderful salad for the kids- I treated it like a green salad, letting everyone put on whatever dressing they liked. The kids added shredded mozzarella cheese and ranch, my hubby did the tahini dressing with some toasted sunflower seeds, and I had just a little dressing and the salad. Even my most veggie adverse teenaged boy had seconds.
Great blog, good recipes, lots of fun- thanks Simply Gluten Free!