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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Gluten-Free Cranberry-Almond Salad Recipe

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This recipe for Gluten-Free Cranberry-Almond Salad is from A Little Slice of Heaven, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
1/4 cup olive oil
3 1/2 teaspoons fresh lemon juice
1/2 teaspoon honey
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper

Salad:
1/2 cup dried cranberries
1 cup uncooked quinoa
1 cup scallions, sliced into 1/4 inch rings
3/4 cup sliced, blanched almonds
3 tablespoons fresh mint leaves, cut into thin strips (optional)
Directions:
Directions:
For the dressing: Whisk together the oil, lemon juice, honey, salt and pepper in a small bowl. Set aside.

For the salad: Bring 2 1/2 cups water to a boil in a medium saucepan. Place the cranberries in a small bowl. Ladle out 1/2 cup of the boiling water over the cranberries to rehydrate. P:our the quinoa into the pot with the remaining boiling water and cover. Reduce the heat to medium-low. Cook until the quinoa absorbs the water, 12-15 minutes. Fluff with a fork, and transfer to a large bowl.

Drain the cranberries and scatter them over the quinoa. Add the scallions, almonds and vinaigrette, and fold into the salad until evenly distributed. Add the mint (if using) and serve, or chill overnight, if desired.

 

 

 

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