Angela's Kitchen

Cooking gluten and diary free... because everyone deserves a cookie!

Salad Dressing

Simple Arugula Garden Salad

by 6 Comments

Simple Arugula Garden Salad

Serves 6

3 cups baby arugula or torn arugula if larger leaves

1 cup cherry tomatoes, cut in half

1 small zucchini, trimmed, cut in half lenthwise and thinly sliced

1 small cucumber, seeded and diced

1/2 cup toasted walnuts

simple dressing:

3 Tablespoons olive oil

1 1/2 Tablespoons white balsamic vinegar

1 1/2 teaspoons Dijion mustard

1/4 teaspoon salt

1/8 teaspoon coarse ground black pepper

 

In a bowl, place all of the veggies (arugula, tomatoes, zucchini, cucumber).  In a small jar, place all of the dressing ingredients, cap jar.  Shake jar well to mix dressing.  pour 2/3 of dressing on salad and toss.  Top with walnuts and serve the rest of the dressing on the side for those who would like a bit more.

Cilantro Cashew Salad

by 17 Comments

 

 

Cilantro Cashew Salad

Angela Litzinger at test.angelaskitchen.com
Print Recipe Pin Recipe
Course dairy free, gfcf, gluten free, Salad, vegetables
Servings 6

Ingredients
  

  • 1 cup packed fresh cilantro leaves and soft stems
  • 3 tablespoon fresh lime juice
  • 3 tablespoon rice vinegar or white wine vinegar
  • 6 tablespoon olive oil
  • Coarse salt and ground pepper to taste
  • 1/3 medium red cabbage 12 ounces, cored and thinly sliced crosswise
  • 1 1/2 red bell pepper ribs and seeds removed, thinly sliced
  • 3 scallions thinly sliced
  • 1 medium head romaine lettuce torn into bite-size pieces
  • 3/4 cup roasted cashews coarsely chopped

Instructions
 

  • In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.
  • In a large bowl combine, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 3/4 cup dressing. Top with cabbage mix.
  • Drizzle all with remaining dressing, and sprinkle with cashews.

 

Napa Cabbage Slaw

by 10 Comments

AK canning jar

I have taken this to several potluck BBQ’s.  It is a little different than the usually salad and everyone always seems to love it.  I usually put the dressing on when I arrive and toss the salad right before serving.  It pulls together really fast and is super tasty.  That works for me!

Napa Cabbage Slaw

Serves 8

1 large garlic clove, minced

2 limes, zest and juice

4 tablespoons rice-wine vinegar

1 1/2 tablespoons low sodium, gluten free soy sauce

1/4 cup chile oil (I use Amy’s brand)

Salt

5 cups (1 small head) Napa cabbage, very thinly sliced

1 orange bell pepper, stem and seeds removed, very thinly sliced

6 scallions, thinly sliced

2 radish, peeled, very thinly sliced into 1/2-by-2-inch pieces, optional

1/2 cup (about 3 ounces) snow peas, trimmed and very thinly sliced

¼ cup chives, cut into 2-inch lengths

 

 

In a small bowl, whisk together garlic, zest and juice of lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.

In a medium bowl, toss together cabbage, pepper slices, scallions, radish, snow peas, and chives. Pour dressing over the slaw, toss to combine, and serve.