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!)