Wednesday, October 14, 2009 art form.

See? food for Gluten-free people AND gluten-eaters can be made in the same kitchen. It is a lot of work, but when you whine about it, it's just plain drudgery.

Here's mine:

Red-Leaf lettuce, fresh cilantro, pinto beans,carrots, tomatoes, capers, kalamata olives, salami, colby jack cheese - with Goddess Tahini dressing.



Red leaf lettuce, cilantro, carrots, pinto beans, black olives, tomatoes, sausage, colby-jack cheese - with a non-dairy Ranch dressing. (not that we eat non-dairy; it came free)

Both of them were served with a side of roasted garlic-smeared bread. His was whole wheat, mine was gluten free brown rice bread.

Yummy! Hooooray for big salads!

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