Gluten-Free Layered Salad

Layered Salad
Gluten Free Layered Salad
Gluten Free Layered Salad


Day 21 of our big summer house renovation. New plumbing throughout, new furnace, which meant ceilings torn down to accommodate larger heating pipes and we just finished the electrical systems.
I have had a lot of early mornings with various trades coming in and out of house. It has involved water being shut off, power off and on, plastic sheets hung to separate areas of our home and having to wear shoes all the time.


On the weekend, my husband and I were watching a TV news show that was encouraging people to go camping this summer. I looked at Kevin and said “There will be NO camping this summer for me. We are already camping in our house right now.”
It was a funny moment.
Jacquie, our designer, encouraged me to write in a journal (daily) in regards to the renovation. So as of late I have been doing that, I’m sure I will look back and laugh at some of our reno frustrations once the project is finished.
Last summer I did a new burger recipe every Friday. I’ve decided to continue that but also expand on it. Going forward after todays post we will be having SALAD Mondays and BURGER Fridays!
I encourage you to visit my blog to see what new salads and burgers I’ve come up with, that are of course Gluten Free!
Please keep in mind I only have a mini kitchen so my tools are limited.
I’m starting SALAD Mondays with a layered salad. I grew up with this salad and when I made it the other day I was feeling rather nostalgic. I recalled the numerous potlucks we used to go to, and also the large family gatherings every Sunday. Quite a few layered salads were enjoyed through out the years.
This is a great salad for BBQ season. It can feed a large group or family quite easily. I only warn, that this salad has mayonnaise in it and should be kept cold. Please do not leave this salad out on a warm day. Mayo and the sun/heat do not mix!
 

Gluten Free Layered Salad

Gluten Free Layered Salad

Gluten Free Layered Salad

Layered Salad

Ingredients
  

  • 2-3 heads of romaine lettuce, chopped
  • 5-6 hard boiled eggs (peeled and sliced)
  • 1 pkg bacon, fried and chopped up
  • 500 g frozen peas (unthawed and slightly cooked)
  • 4 green onions, chopped
  • 1 pkg (380g) shredded old cheese
  • 1 cup grated carrots
  • 1 pkg San Marzano baby tomatoes ( sliced in half)
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 tbsp sugar

Instructions
 

  • In a large glass bowl add chopped romaine lettuce to start off the layers.
  • Add the grated carrots, spreading an even layer.
  • Add the sliced hard-boiled eggs.
  • I like to place the slices facing the outside of the glass bowl.
  • Spread the chopped fried bacon on the carrots.
  • Next add the chopped green onions and then the baby tomatoes.
  • You only have 3 more steps left!
  • Add the shredded cheddar cheese and then the green peas.
  • In a small bowl mix well the mayonnaise, sour cream and the sugar.
  • Spread this dressing on the top of the salad and cover the bowl with saran wrap and place salad in the refrigerator.
Tried this recipe?Let us know how it was!
Gluten Free Layered Salad
Gluten Free Layered Salad

 

Kale Fall Salad

Fall Kale Salad Recipe
Kale Fall Salad

Bring on the fall salads!

I am a big salad fan and normally eat a salad every day for supper.

With the fall weather here I am switching my salads up by adding roasted vegetables and nuts to my salads.

Fall Kale Salad Recipe

Kale Fall Salad

Ingredients
  

  • 4-5 cups organic kale, chopped
  • 2 sweet potatoes chopped into small cubes
  • 2 tsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp sumac
  • 1/2 tsp lemon pepper
  • 1/2 cup raw hazelnuts
  • 1 can chickpeas, drained
  • 2 tsp olive oil
  • 1 tsp Chile powder
  • 1 tsp paprika
  • 1/4 cup dried cranberries
  • 1 honeycrisp Apple, sliced thin
  • 2 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • 1/4 cup olive oil
  • 1 tsp Dijon mustard

Instructions
 

  • Preheat oven to 400 degrees.
  • Line a cookie sheet with parchment paper.
  • In a small bowl mix the cubed sweet potatoes, oil and spices and stir.
  • Spread sweet potatoes on the lined cookie sheet and bake in oven for 20 minutes.
  • Remove from oven and place sweet potatoes on a plate.
  • Add the hazelnuts to the lined pan and bake for 10 minutes.
  • Remove and place nuts in a bowl.
  • In a small bowl add chickpeas, oil and spices and stir.
  • Spread onto lined pan and bake for 20 minutes.
  • Remove and put in a bowl.
  • In a small jar add the apple cider vinegar and the rest of the ingredients.
  • Put a lid on and shake well.
  • To assemble salad add chopped kale to a large bowl.
  • Pour 1/2 the dressing on and toss.
  • Add the sweet potatoes, chickpeas, hazelnuts, cranberries and sliced apples and toss lightly.
  • Serve.
Tried this recipe?Let us know how it was!
Fall Kale Salad Recipe

Watermelon Cucumber and Lime Salad

This fresh watermelon, cool cucumber, tangy feta, fresh mint and a drizzle of lime and honey is the perfect summer salad.
This fresh watermelon, cool cumber, tangy feta, fresh mint and a drizzle of honey and lime is the perfect summer salad.

Watermelon, cucumber and lime salad. This fresh watermelon, cool cucumber, tangy feta, fresh mint and a drizzle of lime and honey is the perfect summer salad. Originally posted on Sept 2016, I have taken new photos of the watermelon salad and rewritten the blog post.

Quick to make and sweet and savoury, this gluten-free summer salad is always a winner. Cut the watermelon and cucumbers into equal size squares and arrange on a plate. It becomes a really eye catching salad to serve to friends and family at your next bbq or picnic.

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
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Salty, sweet and refreshing. This watermelon, cucumber and lime salad is what you must make this weekend. I really cannot get enough of this salad when it is watermelon season.

This fresh watermelon, cool cucumber, tangy feta, fresh mint and a drizzle of lime and honey is the perfect summer salad.

WHAT INGREDIENTS YOU NEED:

  • Watermelon
  • Mini Cucumbers
  • Feta cheese
  • Fresh Mint
  • Lime
  • Honey
  • Tajin spice (Optional)
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I am a big salad eater and this gluten-free summer salad is a favourite of mine. Watermelon is one of my favourite summer fruits and I love it plain, with a sprinkle of Tajin spice on, or in this salad. It is so good!

Are you a watermelon fan? Just a few ingredients are needed to make this eye catching and refreshing watermelon, cucumber and lime gluten-free salad.

This fresh watermelon, cool cumber, tangy feta, fresh mint and a drizzle of lime and honey is the perfect summer salad.

Watermelon is great on its own, but have you tried a squeeze of fresh lime juice on it? So amazing!

HOW TO MAKE THIS WATERMELON SALAD:

  1. Lightly peel the mini cucumbers.
  2. Cut the cucumbers into squares. Trim the corners to make the cucumbers more into a square shape.
  3. Cut the watermelon into square shapes about the same size as the cucumbers.
  4. Alternate the watermelon and cucumber on a plate.
  5. Crumble the feta and sprinkle over.
  6. Cut up the mint and sprinkle over the watermelon.
  7. Squeeze the juice a lime over the watermelon.
  8. Drizzle a bit of honey over all.
  9. Optional, Sprinkle a bit of Tajin spice over the salad.
Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
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This gluten-free watermelon, cucumber and lime salad is sweet and savoury at the same time. It is light and refreshing and a terrific salad on a hot day. A simple sweet and salty watermelon salad that is perfect to go alongside grilled fish or chicken.

If you have never tired watermelon and feta together, I highly recommend it. A great side dish for a summer bbq or picnic. You won’t believe how easy or how delicious this salad is once you make it.

This fresh watermelon, cool cucumber, tangy feta, fresh mint and a drizzle of lime and honey is the perfect summer salad.

HERE ARE MORE SUMMER RECIPES TO TRY:

WANT MORE RECIPES? Subscribe to get new recipes delivered straight into your inbox. And be sure to stay in touch on Twitter, Facebook, Instagram and Pinterest. I really would love to hear from you.

HAVE ANY GLUTEN-FREE QUESTIONS? Have any questions about gluten-free cooking or baking? Send me a DM and I would be happy to help you out.

This fresh watermelon, cool cucumber, tangy feta, fresh mint and a drizzle of lime and honey is the perfect summer salad.

Watermelon Cucumber and Lime Salad

This fresh watermelon, cool cucumber, tangy feta, fresh mint and a drizzle of honey and lime is the perfect summer salad.
Prep Time 15 mins
Total Time 15 mins
Course Salad, Side Dish
Cuisine American
Servings 4

Equipment

  • cutting board
  • knives
  • serving plate
  • measuring cups and spoons

Ingredients
  

  • 3 cups watermelon, cut into squares
  • 4-5 mini cucumbers, sliced into squares
  • 1/3-1/2 cup feta cheese, crumbled (cow, sheet or goat feta)
  • 1/4 cup fresh mint, finely chopped
  • 1 lime
  • 2 tsp honey

Instructions
 

  • Lightly peel the mini cucumbers.
  • Cut the cucumbers into squares. Trim corners so that cucumbers are more a square shape.
  • Cut the watermelon into squares about the size of the cucumbers.
  • Arrange the watermelon and cucumbers on a plate. I like to alternate them.
  • Crumble the feta and sprinkle over the watermelon and cucumbers.
  • Finely chop the mint and sprinkle over the salad.
  • Squeeze the juice of the lime over the salad.
  • Drizzle the honey over the salad.
  • Optional. Sprinkle Tajin spice over the salad
Keyword easy recipe, gluten-free, gluten-free summer salad, simple recipe, summer salad, watermelon salad
Tried this recipe?Let us know how it was!

Cantaloupe and Cucumber Salad

Turn ripe cantaloupe into a healthy and delicious gluten-free summer salad.

Turn ripe cantaloupe into a healthy and delicious gluten-free summer salad. Cantaloupe balls are plated with cucumber balls, fresh mint, tangy feta cheese and a squeeze of fresh lime.

This salad does not need a dressing-just a drizzle of olive oil with the fresh lime juice is all that is needed. Sometimes, simple is the best!

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
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I originally posted this recipe on the blog on Sept 2016. It was fun to take new photos ad this time I cut the cantaloupe and cucumbers into balls. I then placed it on the plate in a Tetris type style. Plating the cantaloupe and cucumber salad this way definitely gives it a bit of a wow factor, especially when entertaining. But you could easily just toss all the ingredients into bowl and serve it that way.

Turn ripe cantaloupe into a healthy and delicious gluten-free summer salad.

A quick and easy gluten-free salad using fresh ingredients. This cantaloupe and cucumber salad with feta is perfect for summertime eating. A great salad when melons are in season.

INGREDIENTS NEEDED TO MAKE THIS SALAD:

  • 1/2 Cantaloupe
  • Mini Cucumbers
  • Lime
  • Olive Oil
  • Fresh Mint
  • Thai Red Chili (optional)
  • Maldon Sea Salt
Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
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Sweetness from the cantaloupe, crispness from the cucumbers, saltiness from the feta and fresh mint all make this summer salad taste so good. It is a simple gluten-free summer salad that is both sweet and savoury.

Turn ripe cantaloupe into a healthy and delicious gluten-free summer salad.

HOW TO MAKE THE SALAD:

  1. Use a melon baller to scoop balls out of the cantaloupe.
  2. Set balls aside.
  3. Lightly peel mini cucumbers.
  4. Cut cucumbers into squares the size of the balls. Trim corners of square cucumbers to resemble a ball shape.
  5. Set cucumbers aside.
  6. In a small bowl whisk the olive oil and lime juice together,
  7. Chop the fresh mint and slice thinly the Thai red chili pepper and set aside.
  8. Chop up 1/2 container of feta into crumbles. Set aside.
  9. To assemble. On a plate alternate the cantaloupe balls with the cucumbers.
  10. Sprinkle fresh mint, feta and chilies on top.
  11. Drizzle lime juice and oil on top.
  12. Sprinkle a bit of salt over all.
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Looking for a warm weather, easy to make salad could be any easier. It takes less than 15 minutes to make. This cantaloupe and cucumber salad is healthy and delicious and is a great side dish to bring to your next bbq or picnic. Stay cool and hydrated with this gluten-free salad recipe. Both cantaloupe and cucumber are very high in water content.

Turn ripe cantaloupe into a healthy and delicious gluten-free summer salad.

WANT MORE RECIPES? Subscribe to get new recipes delivered straight into your inbox. And be sure to stay in touch on Twitter, Instagram, Facebook and Pinterest. I really would love to hear from you!

HERE ARE MORE SUMMER RECIPES TO TRY:

HAVE ANY GLUTEN-FREE QUESTIONS? Have any questions about gluten-free baking or cooking? Send me a DM and I would be happy to help you out.

Turn ripe cantaloupe into a healthy and delicious gluten-free summer salad.

Cantaloupe and Cucumber Salad

Turn ripe cantaloupe into a healthy and delicious gluten-free summer salad.
Prep Time 15 mins
Total Time 15 mins
Course Salad, Side Dish
Cuisine American

Equipment

  • melon baller
  • measuring cups and spoons
  • plate
  • cutting board
  • knives

Ingredients
  

  • 1/2 Cantaloupe, cored
  • 5-6 mini cucumbers
  • 1/2 cup crumbled feta cheese, cow, goat or sheep
  • 1 lime, juice
  • 1/2 Tbsp olive oil
  • 1/4- 1/3 cup finely chopped fresh mint
  • Maldon sea salt
  • 1 tsp finely chopped red chile pepper Optional

Instructions
 

  • Use a melon baller to scoop balls out of cantaloupe. Set aside balls.
  • Lightly peel the cucumbers.
  • Cut cucumbers into square shapes the size of the melon balls.
  • Trim the corners of the cucumber squares to make them more ball shape. Set aside.
  • Slice the chili pepper into very thin slices.
  • Alternate melon balls and cucumber on a plate.
  • Whisk the lime juice and olive oil together.
  • Sprinkle the fresh mint, feta and chili slices over the melons and cucumbers.
  • Drizzle the lime juice/oil over the mixture.
  • Serve right away or chill in refrigerator for an hour.
Keyword cantaloupe, cucumber, gluten-free, gluten-free salad, quick and easy, salad recipe, side dish, side salad, summer salad
Tried this recipe?Let us know how it was!

Gluten-Free Muffletta Pasta Salad

gluten free muffuletta pasta salad recipe
gluten free muffuletta pasta salad recipe

This past week I was sent a box of goodies that included gluten free Catelli pasta, a bottle of olive oil and a gift card to purchase extra ingredients.

catelli gluten free pasta

catelli gluten free pasta

I was not only happy to receive the box but the challenge to come up with a new pasta recipe to share with you. I knew I wanted to come up with a cold pasta salad recipe and also a quick and easy hot pasta meal recipe so I started playing in the kitchen with ingredients.

New recipe ideas come to me in a variety of ways and this cold pasta dish came when I was upgrading my MacBook Pro and downloading all my 15,000 photos on it. It takes a long time to upload that many photos so while I was sitting in the Apple Store waiting for this to happen I caught an old photo that I had taken 20 years ago in New Orleans.

When I thought about New Orleans I remember my husband and I stopping at a local vendor and ordering a Muffletta sandwich. This was pre-celiac days, and hubby and I had never had such a combination of flavours in a sandwich. Truly I had never had olives before either so it was quite an adventure for my palette.

With this thought in my head I decided to come up with my version of a Muffletta sandwich but this one would be a cold pasta salad version.

What is a Muffletta sandwich?

It is a sandwiched layered with a marinated olive salad, provolone and mozzarella cheese, salami, mortadella and ham. It is very good!

In my recipe instead of an olive salad I made a thick olive dressing and added shredded carrots, ham, salami, fresh mozzarella and chopped artichokes hearts to the cold pasta.

This salad would be great for a summer barbecue or put in small jars and taken along on a picnic.

Try it and let me know what you think?

Thank you to Catelli for sending me the box of gluten free goodies too!

Gluten Free Muffletta Pasta Salad

Ingredients
  

  • 1 Catelli gluten free penne (cook pasta according to instructions on box)
  • Dressing
  • 1/2 cup pitted green olives
  • 2 tbsp pitted black olives
  • 1/4 cup sundried tomatoes in olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 tsp minced garlic
  • 1/4 cup fresh parsley
  • 1 tbsp peperoncini peppers
  • 1/2 tbsp capers (optional)
  • 1/4 cup shredded carrots
  • 1/4 cup chopped celery
  • 1/2 cup deli ham, chopped
  • 1/2 cup salami, chopped
  • 1/2 cup fresh mozzarella, cut up into small pieces
  • 1 can artichoke hearts, drained and chopped

Instructions
 

  • Cook pasta according to directions on box, drain and place pasta on an oil lined cookie sheet to cool.
  • In a food processor add all dressing ingredients and process until everything is minced.
  • In a large bowl add the cooled pasta and the dressing.
  • Toss well.
  • Add the rest of the ingredients (carrots to artichoke hearts) and toss well.
  • Chill the pasta in the refrigerator until ready to serve.
Tried this recipe?Let us know how it was!
gluten free muffuletta pasta salad recipe

gluten free muffuletta pasta salad recipe

Enjoy!

Looking for Delicious Salad Recipes?

In my Gluten Free Salads Cookbook you can find 27 other delicious recipes your friends and family will love, including: Cucumber Herb Salad, Roasted Strawberry Goat Cheese Salad, Sesame Noodle Salad and many more. Purchase yours today.

Buckwheat Salad

buckwheat salad recipe

Buckwheat.
The name alone sends gluten free folks like myself running far, far away from.
However, guess what?
It is gluten free.
Buckwheat is an ancient grain primarily found in Eastern Europe but is now found here in health food stores and most grocery stores. It is a great source of fibre and provides complete protein as well as amino acids.
I like to replace buckwheat instead of quinoa in salads for it is a larger quick-cooking grain and holds up well in dishes.
Earlier this year Safeway gave me a big bag of Compliments gluten free boxed products to giveaway to my readers. Included in the bag is a box of Compliments gluten free flour. Yep, the flour that I use in pretty all of my recipes now.


safeway gluten free pasta
safeway gluten free pasta
They also gave me a bag of goodies but I decided to give mine away too.
That is 2 prizes!
Are you excited?


This buckwheat salad is a twist on a traditional middle eastern salad but still includes many of the great flavours.
buckwheat salad recipe
I hope you give buckwheat a try. I like to cook up some buckwheat and keep it in my fridge for whenever I need a quick addition to a salad.

Buckwheat Salad

Ingredients
  

  • 1 cup Bob’s Red Mill buckwheat
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 1/4 cup fresh mint, finely chopped
  • 1 can artichokes, drained and chopped
  • 1/2 cup cucumbers, chopped
  • 8 – 10 tiny tomatoes, cut in half
  • 1/4 cup freshly squeezed lemon juice
  • zest from 1 lemon
  • 1 small shallot, finely chopped
  • 1 tsp minced garlic
  • 1 tbsp olive oil
  • 1/2 tsp sea salt

Instructions
 

  • In a small saucepan add 2 cups of water plus 1 cup of buckwheat.
  • Heat on high until mixture boils then turn to low and cover for 20 minutes.
  • Rinse cooked buckwheat with cold water and drain.
  • Set aside.
  • In a large bowl whisk the olive oil, lemon juice, garlic, salt, zest and shallot.
  • Add the rest of the ingredients including the cooked buckwheat and toss well.
  • Salad is ready to serve or place in refrigerator for a few hours to chill.
Tried this recipe?Let us know how it was!


This salad is great stored in small jars as a grab and go salad.

Gluten-Free Thai Cabbage Salad

gluten free thai cabbage salad recipe
calgary springtime
going for a walk calgary
gluten free thai cabbage salad recipe


Snow. Cold. Winter.
Those are normally words said about the weather here in Calgary in February and March, but not this year.
We have had a very mild winter and I am very grateful for that.

It has allowed me to get outside and walk a lot. In fact I have gotten out for a run a few times too.

Nothing makes me feel better than to feel the sun on my face, it actually energizes my soul.
With the feeling of spring comes the need to get away from warm comfort foods and eat a bit healthier and that is where this salad comes into play.
It has the crunch, warmth and freshness of a good winter salad but would also work for a picnic or barbecue outside.
In this salad I used my homemade sunflower seed butter as part of the dressing. I find that peanut butter can overwhelm dressings sometimes and I just wanted the a hint instead.
This salad remains crunchy in the fridge for 3-4 days too and would be great as a jar salad. Instead of mixing the dressing with the other ingredients just put a Tbsp on the bottom of a canning jar, then the veggies and on top a bit of cooked and cooled rice noodles.

Gluten-Free Thai Cabbage Salad

Ingredients
  

  • 1/2 package rice vermicelli noodles, cooked and cooled
  • 2 chicken breasts, cooked, shredded and cooled (leftover chicken works great too)
  • 1/2 small green cabbage, sliced thinly
  • 1 red pepper, chopped
  • 3-4 green onions, chopped
  • 1 english cucumber, cut into thin matchstick pieces
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1/2 cup lightly toasted sunflower seeds
  • Dressing:
  • 2 tbsp sunflower seed butter
  • juice of 1 lime
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 1 garlic clove, minced
  • 1/2 red chile pepper, chopped
  • 3 tbsp olive or avocado oil

Instructions
 

  • In a mini food processor add all the dressing ingredients and pulse until smooth.
  • Pour dressing into a small jar until ready to use.
  • In a large bowl add the shredded chicken, cabbage, cucumber, red pepper and green onion and toss.
  • Pour dressing over the mixture and toss again.
  • Add the cooled rice noodles and toss to combine.
  • Sprinkle on the sunflower seeds.
  • Serve.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free thai cabbage salad recipe
gluten free thai cabbage salad recipe



If you are wanting to serve this on individual plates this is how I would do it:

  1. Place a small mound of rice noodles on each plate.
  2. Top noodles with the chicken and veggies.
  3. Sprinkle sunflower seeds on each plate.

Note: If you are wanting to make this salad and have it last for a few days in the fridge I kept all the components separate. I had the dressing in a jar, the cabbage/chicken mixture in a bowl and the rice noodles in another bowl. This way when I wanted the thai cabbage salad I could take out the amount I wanted and toss then.

Blueberry Salmon Salad

Blueberry Salmon Salad


This summer has been very eventful and busy. My husband and I haven’t gone on any adventurous holidays outside the city, but we sure have discovered lots here in the city.
We have been living, as so many of you know by now, through a large home renovation. I have been very surprised of how much of my identity has been tied to my kitchen. Not having one has been a challenge.
July was also the month our son moved out and we are officially empty-nesters. As crazy as the renovation can be sometimes, I am so, so thankful it is. The trades coming in and out, the noise in the house during the day, has kept me busy and not dwelling on missing my youngest. Yes, I know they grow up and move on-but a mom can still miss her boy.
It is the month that I also have found out that I have a lump in my armpit.
I couldn’t get in to my family doctor so I decided to go to a walk-in clinic and have it looked at. Really, I wasn’t concerned at all. In 2000, I had had surgery to get my sweat glands removed and felt I probably just had an ingrown hair or something. Seriously, no concern at all. Just a little voice telling me to get it checked out. So I listened.
Being a walk-in clinic in Calgary, it can be a long wait even with an appointment. I sat in the doctors office fully expecting her to snicker and say “oh, its nothing. you have an ingrown hair-go home. ” That didn’t happen.
The doctor took a look and a feel and asked me what my plans were for the rest of the day. I said “nothing, why?” She informed me that she was calling the ultrasound clinic and I was to immediately go for an ultrasound.
Inside I was starting to panic. Immediate ultrasound? That can’t be good. I was handed the medical forms as she wrote in big letters that results were urgent and were to be faxed ASAP to her office. I was in her office late in the day and so she told me to come back the next day for the results.
I calmly walked out of the clinic, got in to my vehicle as my stomach started to bubble. Immediate ultrasound? This can’t be good. I texted my hubby and of course he became concerned also. He wanted to leave work and come with me to the ultrasound, but really, what could he do there?
After the exam, I dressed and headed home. But truthfully, my mind was filling with possibilities and thoughts I wished to never have. I did not voice my concerns, but the expression on my husbands face, let me know, he was worrying also.
Let’s just say, no sleeping went on that night. Kevin offered to accompany me to my appointment the next day, but I asked him not to come. Him being there would make this all to real. I promised to let him know the minute I knew. It took longer than a minute to wait. I actually waited 90 minutes after my scheduled appointment. If I didn’t desperately need the results, I would have gone home. We have been having serious problems with shortages of doctors here in Calgary, and the consequences are long waits at doctor offices, clinics and hospitals. The waiting didn’t lessen my anxiety level, and I am sure Kevin was as anxious to hear as well.
I finally got into the doctors office, who apologized for the wait. All I wanted was the results so thankfully she didn’t try to chitchat. She also apologized for probably panicking me with the immediate ultrasound, but she said “You are a woman, you have breasts, and you have a lump. We don’t take any chances”. She then informed me that my lump was okay, just a cyst, and that there wasn’t anything serious to worry about. I do have to have surgery to have it removed, but the fear of what it could be- thankfully did NOT materialize.
My husband and I could breathe again.
I feel truly blessed. Blessed that I am one of the lucky ones.
Anyways, I am REALLY hoping August will be calm and peaceful. July was crazy enough.
Today I am sharing a Blueberry Salmon Salad with everyone today for SALAD MONDAYS. I’ve now made this salad quite a few times, I love the refreshing quality of the ingredients-plus there is no salad dressing. Really, nothing to mix up.
I also found some great hot sauces at Nutter’s in Airdrie. They are called Hot Mama’s and I bought the Lime Splash and the Mango Pineapple Splash hot sauces. These sauces are Canadian made and contain no gluten, msg, carbs or salt. Perfect! Plus they have some heat to them-which I love.
I topped this salad with cedar plank salmon. Cedar planks add such flavor and smoke to salmon, while keeping the salmon still moist. Make sure to soak your cedar planks in water for a minimum of 30 minutes- or up to 4 hours to ensure the wood does not catch fire on the BBQ.
This recipe is again for 2 people as the full entree.

Blueberry Salmon Salad

Blueberry Salmon Salad

Blueberry Salmon Salad

Ingredients
  

  • 4-5 cups beet greens
  • 1/2 small log of goat cheese, crumbled
  • 10-12 baby tomatoes (I use a variety of organic tomatoes)
  • 1/2 yellow pepper, thinly sliced
  • 3/4 – 1 cup fresh blueberries
  • 1/4 cup pumpkin seeds (raw)
  • Hot Mama’s Lime Splash (link to www.hotmamas.ca)
  • 1/8 cup extra virgin olive oil
  • 1 tsp herbs de provence
  • 1 Cedar plank ( soaked in water)
  • 2 8 oz fresh salmon fillets ( or 1 large piece)
  • 2 thin slices of onion/salmon fillet
  • pinch of herbs de provence
  • Hot Mama’s Mango Pineapple Splash

Instructions
 

  • In a large glass bowl add beet greens, tomatoes, yellow pepper, blueberries and pumpkin seeds.
  • Add crumbled goat cheese and herbs de provence.
  • Pour the olive oil into the salad as well as 10 good splashes of Hot Mama’s sauce.
  • Toss salad.
  • Place a large amount of tossed salad onto 2 plates.
  • Top each salad with the cedar plank salmon.
Tried this recipe?Let us know how it was!
Blueberry Salmon Salad

Blueberry Salmon Salad

Cedar Plank Salmon

Instructions
 

  • Place salmon fillets onto a plate.
  • Top each fillet with 2 slices of onion, a pinch of herbs de provence and a couple splashes of Hot Mama’s Mango Pineapple Sauce.
  • Let marinate until BBQ is ready.
  • Remove cedar plank from water and place it on a medium heat BBQ.
  • With tongs, place salmon fillets on the cedar plank.
  • Close the barbeque lid and cook fillets for about 12 minutes.
  • When salmon is done, remove the planks from the barbeque and transfer cooked salmon to a clean plate.
  • Place salmon fillets on the top of individual salad plates.
  • Enjoy this great tasting salad.
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Blueberry Salmon Salad