Gluten Free Garden

My dear friend Kat invited me to her home to have dinner with her family  On the menu was grilled beef ribs and bruschetta.  I offered to bring along a summer salad with a quick and easy strawberry dressing.

I started with freshly cut lettuce from the garden.  This is a blend of spinach, forellenschuss, red velvet and red leprechaun.

I always rinse lettuce from the garden well to cleanse it of dirt and insects.

To make the dressing, I use a quick and easy blend of vinegar, extra virgin olive oil and strawberry jam (made with strawberries, fruit juice and pectin – watch out for artificial ingredients).  I prefer to use champagne or white wine vinegar but I was out of both so I used red wine vinegar.  

Blend two tablespoons of jam with one tablespoon of vinegar until well mixed.

Whisk in two tablespoons of olive oil to create an emulsification.  

Transfer to a travel-friendly container and set aside.

Roughly chop 1/2 cup pecans.

Transfer to a bag to go.

Dry and chop and lettuce, transfer to a travel-friendly bowl.

I wanted to sample Kat’s bruschetta recipe but I obviously can’t eat the toasted bread (gluten).  I decided to slice fresh zuchini and top the slices with Kat’s bruschetta mix.  

Here is everything I took with me.  I also threw in a bottle of Cookies Bar “B” “Q” sauce, a locally produced gluten free BBQ sauce!  I try to bring my own allergen-free condiments with me when I eat away from home.  

Kat’s bruschetta mix was a delicious blend of fresh ripe tomatoes, basil, olive oil and balsamic vinegar.  

With cousin Dan’s incredible grilled, onion and bacon-wrapped beef ribs, it was a perfect summer meal!