#glutenfreesalad

(via Apple and baked paprika chicken salad with dijon mustard dressing)

This gluten-free warm goat cheese salad is a delightful combination of crispy baked goat cheese rounds, mixed salad leaves, and a spicy honey dressing. It's a perfect balance of flavors and textures that will tantalize your taste buds.

Ingredients: 150g gluten-free breadcrumbs. 200g goat cheese, sliced into rounds. 2 eggs, beaten. 200g mixed salad leaves. 1 red onion, thinly sliced. 2 tablespoons honey. 1 tablespoon olive oil. 1 teaspoon Dijon mustard. 1/2 teaspoon chili flakes. Salt and pepper to taste.

Instructions: Warm the oven up to 350F 182C. Beat an egg and then coat each round of goat cheese in it. Then, roll it in gluten-free breadcrumbs until it is completely covered. Line a baking sheet with parchment paper and put the goat cheese rounds on it. Bake for 10 to 12 minutes, or until the cheese is golden brown and crispy. Put honey, olive oil, Dijon mustard, chili flakes, salt, and pepper in a small bowl and mix them together with a whisk. Put mixed salad leaves and sliced red onion in a large salad bowl. Put the goat cheese rounds on top of the salad after they are done cooking. Add the goat cheese and spicy honey dressing to a salad. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 10 minutes

A healthy, gluten-free salad that is both tasty and good for you. Great for a healthy, light meal.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can 15 oz chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 teaspoon ground cumin. Salt and pepper to taste.

Instructions: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff with a fork and let it cool. In a large salad bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, parsley, and cilantro. In a small bowl, whisk together olive oil, lemon juice, ground cumin, salt, and pepper. Pour the dressing over the salad and toss to combine. Chill in the refrigerator for at least 30 minutes before serving. Enjoy your gluten-free quinoa and chickpea salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

An energizing and tasty gluten-free salad with tangy balsamic dressing, ripe tomatoes, creamy avocado, fresh mozzarella cheese, and fragrant basil.

Ingredients: 2 large ripe tomatoes, sliced. 1 ripe avocado, sliced. 8 oz fresh mozzarella cheese, sliced. 1/4 cup fresh basil leaves. 2 tbsp balsamic vinegar. 2 tbsp extra virgin olive oil. Salt and pepper to taste.

Instructions: For a nice presentation, put tomato, avocado, and mozzarella slices on a serving platter and switch them around. Put some fresh basil leaves between the slices. To make the dressing, mix the olive oil and balsamic vinegar in a small bowl with a whisk. Put the dressing on top of the salad. Add pepper and salt to taste. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Mandarin Orange Chicken Salad that is gluten-free is fresh and full of flavor. A savory-sweet dressing is mixed with soft chicken, sweet mandarin oranges, crunchy bell peppers, and toasted almonds to make a delicious salad that's great for any event.

Ingredients: 2 cups cooked chicken, diced. 1 cup mandarin oranges, drained. 1/2 cup red bell pepper, diced. 1/4 cup green onions, chopped. 1/4 cup cilantro, chopped. 1/4 cup sliced almonds, toasted. 1/4 cup gluten-free soy sauce. 2 tablespoons honey. 2 tablespoons olive oil. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1/4 teaspoon garlic powder. 1/4 teaspoon ground ginger. Salt and pepper to taste. Mixed greens for serving.

Instructions: Mandarin oranges, red bell pepper, green onions, cilantro, and toasted sliced almonds should all be put in a large bowl together. Gluten-free soy sauce, honey, olive oil, rice vinegar, sesame oil, garlic powder, ground ginger, salt, and pepper should all be mixed together in a small bowl using a whisk. Cover the chicken with the dressing and toss it around to coat. Put it in the fridge for at least 30 minutes to let the flavors mix. Put mixed greens on plates and top with the chicken salad to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

A delightful gluten-free salad featuring roasted broccoli, toasted pine nuts, sweet raisins, and savory feta cheese. It's a perfect combination of flavors and textures that makes for a satisfying and nutritious dish.

Ingredients: 1 large head of broccoli, cut into florets. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup pine nuts. 1/4 cup raisins. 1/4 cup crumbled feta cheese.

Instructions: Preheat the oven to 400F 200C. On a baking sheet, toss the broccoli florets with olive oil, salt, and pepper. Roast in the preheated oven for 20-25 minutes, or until broccoli is tender and slightly crispy at the edges. While the broccoli is roasting, toast the pine nuts in a dry skillet over medium heat until golden brown, stirring frequently. Once the broccoli is done, transfer it to a serving bowl. Sprinkle roasted pine nuts and raisins over the broccoli. Top with crumbled feta cheese. Serve warm or at room temperature. Enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes