As hard as it is for me NOT to only put gluten free baking recipes on this blog. I do realize I need to put other food options. Do I eat baking all the time? Of course not. I just really love to bake! I have really enjoyed the process of making great gluten free baked goods.
I eat a lot of salad. I have NO bottled salad dressings in my refrigerator. Once you start making your own salad dressings, you will never go back. Yes, it’s easier to open a pre made bottled dressing, but just because it’s easier doesn’t mean you should.
This red wine dressing took 1 minute to make, really. The 1 minute is more in the gathering and measuring of the 5 ingredients. Yes, only 5 ingredients! Have you looked at bottled salad dressing ingredients lately? Scary.
This is a classic spinach salad recipe. I’m sure most of you have had this salad in restaurants, or you did before you became gluten free. I’ve found a lot of the chain restaurants don’t have a safe gluten free salad on their menus.
This salad is delicious! And super good for you!Spinach ( super food, Vitamin C, fibre, lutein, and nutrition powerhouse)Eggs (protein, choline (brain development and function) and lutein)Bacon (protein, and just plain delicious!)Mushrooms ( brain health, Vitamin B, folate (blood cells) and fibre)
- 3-4 hard boiled eggs
- 1 bag organic baby spinach
- 8 slices of bacon, chopped and fried
- 2 cup mushrooms, sliced and sauteed in olive oil
- Maldon Sea Salt
- 3 tbsp red wine vinegar
- 3 tbsp olive oil
- 2 tsp sugar
- 1/2 tsp dijon mustard
- pinch of salt
- In a small canning jar add red wine vinegar, olive oil, sugar, dijon mustard and a pinch of salt.
- Cover with lid and shake well.
- Dressing can be made ahead and stored in refrigerator for a couple of days.
- In a large salad bowl add spinach.
- Then add fried bacon, sauteed mushrooms, cut-up hard boiled eggs and a sprinkle of Maldon sea salt.
- Pour dressing over salad and toss well.
*This recipe made enough salad for 4 people*