Holiday Meal Prep Continued!

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Since I can’t have a lot of the chemicals and gluten that is in many of the bottled salad dressings, I make my own. So today I’m working on the Salad Dressings I use on my Salads for the Holidays. If you make them now it helps the flavors to blend with the oils so much better! I use this one on my Frito Salad!

Jan’s GF Catalina Dressing

This dressing just literally bursts with FLAVOR!
½ Cup White Vinegar
3/8 Cup GF Thick Tomato Sauce
1 Cup Canola Oil
½ Cup White Granulated Sugar
2 Teaspoons Salt
1 Teaspoon Additive Free Paprika
½ Teaspoon Original Williams Chili Seasoning
1 Teaspoon Additive Celery Flakes
½ Teaspoon Additive Free Dry Mustard
1 ½ Tablespoons Additive Free Onion Powder
I like to use my smoothie maker or juicer attachment on my blender to make this, it grinds up the spices really fine. Or you can use the blender. Pour all liquid ingredients in first, then add dry ingredients and blend until all dissolved. Pour into pint jar, or air tight container, put lid on, and store in refrigerator. Shake before each use. Enjoy!

 

Southwest Ranch Salad

Gluten Free Southwest Ranch Salad

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Southwest Ranch Salad

4 Cups chopped baby Kale

2 Cups Fresh or frozen cut Corn

1 Avocado peeled, seeded and cubed

1- 16 oz. can Bush’s Gluten Free Dark Red Kidney Beans (Drained)

10 -12 Small Red Cherry Tomatoes cut in half

Optional 1 Diced Jalapeno

1 Cup crushed Gluten Free Corn Chips

Assemble all vegetables in large serving bowl and top with corn chips. Mix dressing using recipe below and pour over salad just before serving.

Dressing:

1/3 Cup Gluten Free Mild Salsa

1 Cup Gluten Free Ranch Dressing (see recipe below using the yogurt to make it thicker)

Add salsa and ranch dressing to small mixing bowl whisk together, and pour over salad just before serving.

Gluten Free Ranch Seasoning Mix

2/3 Cup GF Dry Buttermilk (Saco Cultured Dry Buttermilk)

2 Tablespoons Additive Free Dried Parsley Leaves

2 Teaspoons Additive Free Dried Dill Weed

1 Tablespoon Salt

½ Teaspoon Pure Black Pepper

4 Teaspoons Additive Free Onion Powder

1 Teaspoon Additive Free Garlic Powder

Process in food processor until dill and parsley are completely ground fine. Store in a labeled container, in the refrigerator or freezer.

GF Ranch Salad Dressing

4 Teaspoons Dry Ranch Seasoning Mix (See Recipe above)

1 1/3 Cups Pure Butter Milk ( to make dressing thicker use half butter milk and half plain GF Greek yogurt )

1 Teaspoon White Vinegar

2 Teaspoons Sugar

1 Teaspoon Salt

1 Teaspoon GF Lea and Perrins Worcestershire Sauce

½ Teaspoon Kikkomans GF Soy Sauce

Place all ingredients in pint canning jar and whisk together. Put lid on jar and store in refrigerator.

Pea Carrot Salad

Pea Carrot Salad

Pea Carrot Salad

2 Cups Fresh or Frozen Sweet Peas (Hulled, Washed and drained)

2 Cups Freshly grated Carrots ( about 3 large carrots)

1 Cup Freshly grated Cheddar Cheese

3/4 Cup Gluten Free Mayo ( I use Hellmans)

1-2 Tablespoons Sugar ( Or Stevia)

Optional 1/2 Cup Crisp Bacon Crumbled over top

In large mixing bowl add all vegetables and cheese. In small bowl whisk together mayo and sugar, pour over Vegetables and cheese. Refrigerate over night.( it is much better when you make ahead) Then top with bacon if you choose, before serving. Enjoy!

Fresh Southwest Salad

Fresh Southwest Salad

Fresh Southwest Salad

2 Cups Fresh Garden Leaf Lettuce ( I used a garden mix of baby leaf lettuce, lacey leaf, and baby romaine lettuce)

1/2 Cup canned Black Beans ( rinsed and drained)

1/2 Cup canned Sweet Corn (Drained)

Gluten Free Corn Chips

Gluten Free Salsa

Optional 1/2 Cup chopped Tomatoes

Optional 1/2 Cup chopped Ham

In large salad bowl, add washed and rinsed lettuce, pulling apart and tearing leaves into bite size pieces. Add rinsed and drained black beans and corn. If you want you can add the tomatoes and ham. Top with GF corn chips and drizzle with salsa.  Enjoy!!

Wilted Salad with Hot Garlic Ginger Dressing

Wilted Lettuce Salad with Hot Garlic Ginger Dressing

4 Cups washed and torn Leaf Lettuce

1 Cup washed and torn Baby Kale Leaves

1-2 Chopped Green Onions

Optional- 1 Cup chopped cooked Chicken or Turkey

1/4 Cup light Olive Oil

2-3 Slices Gluten Free Bacon

2 Tablespoons minced Garlic

1 Tablespoon Freshly Grated Ginger ( have garlic and ginger already minced and grated before you start to fry bacon).

In medium size bowl assemble lettuce, kale, onions, chicken, and toss. Plate individual salads onto heat proof bowls or plates. Using a cast iron skillet, heat oil on high and fry bacon until crisp. Remove bacon when done and drain on paper towel. Leaving heat turned up on medium high add garlic and ginger. Fry until garlic sizzles just starts to turn brown, this only takes a few seconds. Immediately remove from heat and pour over plated salads. Lettuce should pop and sizzle so that it will wilt. Crumble bacon over salads, season to taste with salt and or pepper and serve.

Variations: Instead of cooked chicken, you can use cooked and thinly sliced steak.

You may also want to add some chopped hot peppers, or top with grated cheese or boiled eggs.

Some people also like to add a bit of balsamic or white vinegar after pouring oil over salad.