So the weather has been quite bi-polar here in NYC. I took my son Harrison to the park without a coat on Thursday! It was a beautiful day and made me excited for Spring in the city. Given that, I thought I'd whip up a yummy salad for the winter blues. Things you wouldn't expect to have gluten in them have them! Like dressings. Majority of dressings have some sort of gluten in them, which makes eating salads at restaurants a little difficulto. I made this cranberry dressing and it was AWESOME! I usually don't eat shallots, but it certainly gave this dressing a kick. I would use half a shallot if you don't want a strong taste. Perfect for a girl’s lunch at home or for dinner!
This salad you can add more or less depending on how many people you are serving. The serving size for the salad is for ONE.
• 3 cups of Kale
• 1 sweet potato
• 1/3 cup of goat cheese
• 1 chicken breast
• half an avocado
• 1/4 cup of slivered almonds
Heat the oven to 400. Cut the sweet potato into small pieces and mix with olive oil, salt and pepper and rosemary. Roast for 30-40 minutes
In the meantime, heat up a skillet and cook the chicken. 6-7 minutes per side on medium high. Season with salt and pepper.
While the sweet potatoes are cooking, start on the dressing.
• ½ cup frozen or fresh cranberries (I used frozen)
• 1 shallot, chopped
• 1/3 cup extra virgin olive oil
• 2 tablespoons grapeseed oil
• ½ tablespoon honey
• 1½ tablespoons Nakano Citrus Seasoned Rice Vinegar (I used regular Rice Vinegar and it was fine)
• 1 tablespoon chopped rosemary
• salt and pepper
• 2 tablespoons water
Add everything except for the water into a blender or food processor. Once done, pour into a bowl and add the water and stir!
When everything is done, add the kale, goat cheese, nuts, avocado and chicken to the bowl and pour dressing (light, medium or heavy, depending on how much dressing you like) and mix!
My name is Liddy and I'm just a gringa trying to eat bueno in Nueva York and beyond! #gringaapproved #T1D #GlutenFree