Chicken and Raspberry Vinaigrette Salad

With the summer heat upon us and not to mention short season, this recipe has turned out to be de-lite-ful!!!

Chicken with Raspberry Vinaigrette Salad,
adapted by me from Garden Fresh recipes by Better Homes and Gardens.

I used a few chicken tenderloin pieces for this recipe, probably a fancy way of saying someone shaved off a little of the sides of a chicken breast.  Anyway, I digress...

Cook the chicken with a bit of canola oil on medium heat for about 30 minutes.  I used garlic, salt and pepper to add flavor to the chicken.


For the Salad:
3 cups of mixed greens.
1 turnip chopped
5 turnip leaves (I cut the leaves using herb scissors and yes you can eat turnip leaves.)
2 pints of raspberries

For the Raspberry Vinaigrette:
1 teaspoon minced green onions
1/4 c canola oil
1/3 c red wine vinegar
1/4 teaspoon spicy brown mustard
1 teaspoon honey
1 c of the of the raspberries
pinch of salt
mixed together until the raspberries are broken apart and everything is mixed well.

Add the chicken to half of the mixture of Vinaigrette, stir then add to salad.  Keep the remainder of the Vinaigrette to top salad.

Gluten and Egg Free Salmon with Dill Sauce

Gluten and Egg Free Salmon with Dill Sauce

Brush salmon with olive oil, add a pinch of sea salt, top with two teaspoons of minced garlic, add lemon slices and top with two springs of dill.

I had about two lbs of salmon so I baked my fish in foil on a baking sheet at 375 for 1 and one half hour.

The Egg Free Dill Sauce

I used one cup Spectrum Light Vegan/Eggless Mayonnaise, mix in two tablespoons of dill relish (I find it easier than making my own), add two springs of dill, refrigerated for 1 hour.

For those of you who don't have an egg allergy please feel free you use your own favorite mayo.


Yummy

Lundberg Countywind Whole Grain Brown Rice

Lundberg Countywind Whole Grain Brown Rice was a wonderful complement to the Salmon. I followed the recipe with the exception of using a tablespoon of olive oil verses the butter so it would be Dairy Free. I also added some sauteed mushrooms and a pinch of sea salt for flavor. This rice is GLUTEN FREE as well!!! Be patient though it takes about 1 hour and 10 minutes but it i worth it if you have the time.


http://www.lundberg.com/products/rice/gourmet_rice_blends/Lundberg_Countrywild%C2%AE.aspx

 

Gluten Free/ Egg Free Macaroni Salad 

Just Like Mom Used to Make

2 Cup mayonnaise ( I used Spectrum light Canola Mayo), mixed with 3 tablespoons cider vinegar , 1 tablespoon dry mustard, 3 teaspoons white sugar, salt and pepper to taste. (mix these ingredients together)

mix in (be creative you can use anything here) 1/4 c celery, 1/4 c red onion, pimentos, black or green olives, 1/4 cup carrots or one roasted red pepper (chopped)

add cooked gluten free pasta to veggies and sauce mixture. Refrigerate for about an hour. Top with a pinch of paprika before serving.