Breaded Mozzarella Spring Salad

Ingredients:

1 8oz ball of Mozzarella Cheese
1 egg
1-2 pieces of GF bread
1 tbsp cider vinegar
1 tbsp white wine vinegar
1 tsp sugar
salt and pepper to taste
1/2 cup olive oil
1 bag spring salad greens
1 half red onion

Directions:

Toast your GF bread slices. Crumble it up by hand or grind it into small crumbs (they stick better) with a food processor.

Meanwhile, make the dressing. Separate an egg. In a food processor put egg yolk, vinegars and sugar and blend. Supposedly this sort of "cooks" the yolk. Slowly pour in oil until dressing is thickened.

Cut your mozzarella cheese into coins using unflavored dental sauce or a sharp knife. Cut the coins in half.

Dip the mozzarella slices into a bowl with the egg white. Dip into a bowl full of the bread crumbs. itt is best to put the mozzarella cheese in the freezer for 10 minutes to prevent it from melting while you fry it.

In a non-stick oil sprayed pan cook mozzarella for 2/3 minutes on each side or until toasty and brown.

Cut red onion into half circles.

Toss salad greens with dressing. Plate greens and add mozzarella on top.

Recipe from: Wheatstate Celiac blog - 7/15/08

Greek-Style Chicken Salad

Ingredients:

1/2 red onion, thinly sliced
1/2 cup Greek-style yogurt
2 tablespoons chopped fresh dill
Grated peel and juice of 1 lemon
2 tablespoons extra-virgin olive oil
Salt and pepper
1 1/2 pounds skinless, boneless chicken thighs
3 romaine hearts, chopped
1 English cucumber, chopped
1/2 pint grape tomatoes, halved

Directions:

1. Preheat a grill to medium-high. Finely chop enough of the onion to yield 2 tablespoons and transfer to a small bowl. Stir in the yogurt, dill, lemon peel, 1 tablespoon lemon juice and 1 tablespoon olive oil; season with salt and pepper.

2. Brush the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Arrange on the grill, cover and cook, turning once, until golden and grill marks appear, about 8 minutes. Transfer to a plate and sprinkle the remaining lemon juice on top. Let stand for 5 minutes before thinly slicing.

3. In a bowl, toss the romaine, cucumber, tomatoes and remaining onion with the dressing. Season with salt and pepper; top with the sliced chicken.

Recipe from: Rachael Ray magazine - September 2009

Spinach and Strawberry Salad

Ingredients:

Bag of spinach
Fresh mushrooms - chopped
Sliced strawberries
almonds, sliced

Dressing:
1 cup oil
1/3 cup white vinegar
1/3 cup sugar
1/2 Tsp salt
1 medium onion - chopped finely
1 Tsp dry celery flakes/seeds
1 Tsp dry mustard

Add dressing to one bag of spinach, fresh mushrooms, and sliced strawberries.

Add toasted, sliced almonds to the top.

Notes:
- this makes a LOT of dressing
- do NOT add the dressing to the salad too far in advance as the salad gets soggy

Recipe from: Amy Curtis

Cucumber Salad

Ingredients & Method:

1 cup mayonnaise in bowl
Add some salt, pepper & garlic powder
Add 2-3 dashes of Worcestershire
Add red wine vinegar to taste

Add cucumbers & chill for thirty minutes or so.

Add parmesan cheese.

Recipe from: Loni Davidson