This salad takes a bit of time to prepare—there’s an awful lot of chopping! But the flavour it packs—not to mention the health benefits, make all the effort worth it.
1 5-oz (142-g) package fresh organic baby kale
2 cups (500 mL) mushrooms
½ sweet red pepper
½ yellow or orange pepper
12-16 cherry tomatoes
½ English cucumber
½ sweet onion
Salt and pepper
1 tbsp (15 mL) red wine or balsamic vinegar
3 tbsp (45 mL) olive oil
Finely chop all vegetables. Season with salt and pepper. In a mason jar, combine oil and vinegar and some salt and pepper. Shake to emulsify. Pour over salad and toss to coat. Makes 6-8 servings.
Want more delicious gluten free recipes? No problem! There are plenty more where that came from!