One-pot Gluten-Free cooking

One-pot Gluten-Free cooking

The Four Seasons Salad | Serves 4

This recipe is for my super chic, classy, champagne-loving, and hostess-with-the-mostest friend, Janae.  She asked me for a “go-to” salad that she can serve for any occasion or holiday when entertaining. I came up with the idea to customize a salad with the same base dressing, adapted with tasty seasonal specialties to suit every occasion, any time of the year. Be the friend who always serves the best salads!

For the Dressing

Zest of 1 lemon (see note)

¼ cup fresh lemon juice (see note)

2 tbsp honey

1 tbsp Dijon mustard

1 tbsp red wine vinegar

1 clove garlic, crushed

½ tsp sea salt

½ tsp ground black pepper

1 cup olive oil or avocado oil

For the Salad 

6 cups spring greens mix

Fresh ground black pepper and sea salt, to taste

For a Summer Salad For a Fall Salad

1 cup blackberries 1 pear, diced

1 cup diced melon ¾ cup dried cranberries

½ cup slivered almonds 2/3 cup chopped pecans

1/3 cup crumbled feta cheese

For a Spring Salad For a Winter Salad

2/3 cup raspberries 2 small tangerines, peeled

2/3 cup blueberries  into slices

1 small avocado, sliced 2/3 cup pomegranate arils

½ cup slivered almonds ½ cup pine nuts

To prepare the dressing, add the lemon zest, lemon juice, honey, Dijon mustard, red wine vinegar, garlic, salt and pepper into the blender and pulse until combined. See the note below for an optional swap for the dressing.

With the blender running, add the oil in a thin stream through the hole in the blender lid. 

Continue to blend until well mixed and emulsified. Thin with a little water if needed.

Arrange your salad by placing the greens in a large bowl. Toss in the fruits, nuts or cheese for your seasonal choice. Slowly add in the dressing and toss. 

Serve with fresh ground pepper and sea salt to taste. 

Note: You can swap out lemon zest and juice in place of lime for the summertime  salad. The lime pairs so well with the melon!

Reprinted with permission from One-Pot Gluten-Free Cooking by Amy Rains, Page Street Publishing Co. 2018. Photo credit: Amy Rains.

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