In honor of Wheatless Wednesdays, KCET Food will be posting gluten-free recipes on the site every week. We don't want to rely too heavily on substitute flours, so we'll try to find other filling ingredients. This red and green salad from food blogger Ari at The Diva Dish fulfills the request perfectly: a ton of fruit, veggies, and nuts -- plus dairy and chicken, but only if you want -- that can be tossed together in whatever proportions you like. It's so virtuous, in fact, that we recommend pairing it with today's other wheatless recipe, coconut cake.
Many thanks to Ari!
Red and Green Salad
Make as much or as little as you like
Green & Red Romaine Leaves
Dried Red Cranberries
Parmesan Cheese Shavings
Chicken cooked with Cranberry BBQ Sauce (optional -- not pictured)
2 TB. Greek Yogurt -- optional
1/4 c. good quality balsamic vinegar
1/4 c. olive oil
1/8 c. honey
1 tsp. dijon mustard
Salt & Pepper
Whisk and pour on greens. (And reds.)