Ruby Red Salad

Ruby Red Salad (Deliciously G-Free)


3 large beets or 1 15-ounce can, drained

½ lb greens

1 pomegranate, seeded

1 fennel bulb, sliced thinly

½ small red onion, sliced thinly


3 T olive oil

2 T sherry vinegar

1 garlic clove

1 tsp salt

1 tsp granulated sugar

½ tsp oregano

½ C fresh basil leaves

¼ tsp black pepper

¼ C shaved Manchego cheese (or Feta)

  1. Slice beets and mix with greens, pomegranate arils, fennel and onion slices.
  2. Process dressing ingredients in a blender until pale green.
  3. Drizzle dressing over salad and top with cheese.

Nutritional Information:

4 servings

Cals: 226

Fat: 13 g

Protein: 5 g

CHO: 22 g

Fiber: 6 g

Hot Winter Salad with Kale

Hot Winter Salad with Kale (Deliciously G-Free)


2 T olive oil

1 lb kale greens

2 red bell peppers, thinly sliced

¼ tsp salt

¼ tsp black pepper

1 15-ounce can red light kidney beans

1 avocado, diced or 1 C pureed cooked acorn squash

  1. Heat oil in large skillet and add kale, pepper slices, salt and pepper. Cook 4-5 minutes.
  2. Add kidney beans and avodcado.

Nutritional Information:

4 servings

Cal: 413

Fat: 14 g

Protein: 18 g

CHO: 58 g

Fiber: 18 g

G-Free Salads

I’ve made some great salads lately, and thought I’d share them with you.

They’re both from Elizabeth Hasselback’s Deliciously G-Free cookbook, although neither of them have any sources of gluten in them to begin with.  (A major pet-peeve of mine is ‘GF’ labeling of items that never had gluten anyway. Truth in advertising, people.)

I whipped up the Hot Winter Salad with Kale one night and served it with roasted chicken.  Excellent flavor!  Even Andrew liked it, and he’s not a fan of beans. Or avocado.  Or kale, really.  I loved that it was hot, and the sweetness of the beans and red pepper really stood out.

I also made her Ruby Red Salad and packed two portions in containers to bring with me for lunches this week.  I like beets and had some in the fridge, and I also love fennel, and it’s the perfect time for pomegranate.  Clearly, I had to make this recipe.

Another huge winner!  It calls for a homemade dressing that features basil, but you could really use just about anything on this.  I loved the sweetness of the pomegranate arils, the crunchy fennel and herby dressing.  So good!

I’m ONE DAY away from the end of my first rotation this semester, and I couldn’t be more excited.  One down, two to go!

(I WILL write a blog post about my time at ECMC this past month.  I even have photos. Lots of good stuff coming to the blog–and elsewhere–soon!)