kitchen sink salad

Amys Gluten Free Pantry

We love salads in our family and can’t imagine a meal without one. My kids were won over when they were tiny which makes getting raw vegetables into their diet easy. The point of this salad is to use up all the leftover fresh vegetables in your crisper. You can add anything you’ve got…cucumbers, peppers, onions, even slices of fresh apple and pear. And don’t forget to sprinkle in your favorite dried fruits and nuts. You’ll be so surprised at how beautiful it is, not to mention nutritious and tasty.

Prep time: 15 minutes
Total time: 15 minutes
Yield: Serves 6-8

2 romaine hearts, chopped and cleaned
1 carrot grated
1/2 c. dried cranberries
handful cherry tomatoes
if they are in season (omit for nightshade allergies)
1/2 c. pepitas (roasted pumpkin seeds)
sliced fresh mushrooms

  1. Toss everything together in a big salad bowl and serve with your favorite Vinaigrette or with:

Sweet & Savory Dressing

Prep time: 5 minutes
Total time: 5 min­utes
Yield: 1/2 cup

1/4 c. veg­etable oil (I use wal­nut or grape­seed oil)
5 tsp. red wine vine­gar
1/2 tsp. kosher salt
1 T agave syrup
tiny driz­zle of toasted sesame oil,

  1. In a glass jar, add all ingre­di­ents and shake vig­or­ously until well blended. It sep­a­rates eas­ily and needs shak­ing before each use. Dou­bles well.

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