Strawberries are Gluten Free

Hot Seafood Caesar Salad

• 8 cups Romain lettuce, washed & torn
• 2 tbsp olive oil
• 2 tsp margarine
• 1 cup pre-cooked frozen shrimp, defrosted
• handful scallops (pre-cooked, frozen?  Optional)
• cup fresh mushrooms, sliced
• 1/2 onion, sliced thinly
• GF Caesar salad dressing

1. wash, tear lettuce.  Toss with dressing, set aside.
2. add oil, margarine to skillet.  Melt.
3. When margarine is hot, (not brown) add remaining ingredients except dressing.
4. Simmer on med-low until onions are a nice caramel colour.  Just a few minutes.
5. Toss hot seafood mixture on top of salad.
6. Enjoy!

Macaroni Salad w/ Ham & Cheese

I cook this ham from scratch but there are a couple brands that also make gluten free prepared ham. Watch them carefully!

• 1 ham steak, fried according to pkg directions, and cut into cubes
• 4oz cheddar cheese, cut into cute teeny tiny cubes
• 1 pkg brown rice elbow pasta (macaroni), cooked al dente, drained
• 2 celery stalks, chopped
• 1/2 small onion, chopped
• 1/2 cup pickles, chopped (optional)

Dressing - in shaker, combine:

• 1/2 cup real mayonnaise (you can also use Kraft Coleslaw salad dressing- in Canada)
• 2 tablespoons pickle juice (or vinegar)
• 1/2 tsp mustard powder

Shake dressing, combine ingredients, toss together. Serve! This tastes great the next day too!

A note about me & cameras: I love the idea of a picture, but to stop in the middle of preparation or dinner with three hungry children just doesn’t happen! I’m sure you understand. Just take my word for it - this one is pretty!

Japanese GF Salad

This one didn’t exactly get two thumbs up from the kids, but the adults in this family adore it!  This salad usually calls for ichiban noodles.  I dont’ use any noodles, and I find that the bean sprouts, celery, snow peas, etc, give it enough crunch.  I add extra cashews for a little fullness.  Yum!

• 2 cups fresh bean sprouts
• 1 can mushroom pieces, drained
• 2 cups shredded cabbage
• 1 cup sliced celery
• 1/4 cup sunflower seeds
• 3/4 cup cashews, broken
• 2 Tablespoons chopped onion
• 2 handfuls snow peas (or baby snap peas)

Dressing: combine in a shaker:

• 1/4 cup vegetable oil
• 1/4 cup olive oil
• 2 Tbsp soya sauce
• 3 Tbsp vinegar
• 1 Tbsp sugar
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp chicken bouillon (or beef)

Add dressing to salad, toss & serve! Serve the same day.