Arugula with raspberry vinaigrette

by Earthwalker | Aug 10, 2011 | Columns, Elana's Gluten-Free Pantry, Featured | 0 comments

photo provided courtesy of elanaspantry.com

There’s nothing like a refreshing salad on a hot summer’s day; this gluten free Arugula Salad with Raspberry Vinaigrette hits the spot. Finding gluten free salad is easy (arugula and raspberries don’t contain gluten). Finding gluten free salad dressing is another story altogether.

Gluten lurks in the strangest places. And salad dressing can contain various binders and flavorings (such as soy sauce) that are not gluten free. That’s why I like to make my salad dressings from scratch –it’s a lot cheaper as well.

You can make this Raspberry Vinaigrette ahead of time and keep it in the fridge for up to a week. And feel free to mix and match the dressing with other greens from your garden.

salad ingredients
3-4 cups arugula
1 pint raspberries

dressing ingredients
¼ cup apple cider vinegar
½ cup olive oil
2 tablespoons raspberry jam

directions

Place arugula and raspberries in a large bowl
To make vinaigrette, place vinegar in a Vitamix
Turn machine onto medium speed and drizzle in olive oil
Blend in raspberry fruit spread
Toss desired amount of dressing over arugula and raspberries
Refrigerate remaining dressing in a mason jar
Serve

The flavors in this salad complement each other nicely –the sweet raspberries offset the sharp flavor of the savory (spicy) arugula. This festive looking crowd pleaser is a great dish for potlucks, barbecues, or a simple everyday treat. Adding fruit to a green salad is a little trick that I use to get my boys to eat more veggies. This makes your salads visually appealing and just a bit more enticing as well.

recipe courtesy elanaspantry.com

Author

Earthwalker

Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.
View all posts