Can't Believe It's Allergy Free!

A simple vinaigrette dressing is excellent with crunchy leaves. For kids who might find vinegar too tart, there is lemon juice. Vinegar is mostly gluten free, except when derived from barley malt. If malt is derived from any other source, it is usually mentioned on the label.

Some of the dressings available on the shelf might be just fine, but please read every ingredient in detail.

Some quick and simple dressings for (4-6 servings)

Basic Vinaigrette

• 1/4 cup olive oil
• 1 clove garlic, pressed or 1/4 teaspoon garlic powder
• 2 Tablespoons vinegar / lemon juice
• 2-3 teaspoons sugar
• Whisk all ingredients, then pour on salad.

Orange Dressing

• 1/4 cup olive oil
• 1/4 cup orange juice
• 1 teaspoon grated orange zest
• 1 teaspoon sugar
• Beat well, using a whisk or fork.

Herb Vinaigrette

• 1/4 cup olive oil
• 2 Tablespoons vinegar / lemon juice
• 3 teaspoons brown sugar
• 1/4 teaspoon celery salt.
• Mix and beat well.
• 2 cloves garlic, crushed slightly
• Dried or fresh, finely chopped herbs of your choice—basil, oregano, thyme, parsley,—just get creative with flavors.

Additional Ideas for that Extra Zing

• Use lemon or orange zest, berries, cherry tomatoes, grapes, oranges, pineapples—fruits of your choice, with good crunchy lettuce, spinach, arugula and other such green leafy veggies.
• Vary dressings, garnish with sunflower or pumpkin kernels,serve with cooked meats of your choice, and watch the salads disappear!

Caramelized Sunflower / Pumpkin Kernels

• For half a cup of kernels, use 3 tablespoons of brown sugar. Roast seeds lightly in a pan, add sugar and continue to roast till sugar caramelizes and forms a rich brown coating on the seeds. Remove from pan and cool before adding to salads. These are wonderful alternatives for nuts. Seeds are also rich in vitamin C.
• Lightly roasted, roughly crushed flax seeds also create a healthy,nutritious and crunchy topping.

Dips

• Sour cream or thick yogurt is an excellent base for dips. Soft silken tofu or tofutti is a good dairy free alternative. If ready dips on store shelves have dubious additives, get plain sour cream and flavor it with simple ingredients of your choice—finely chopped green onion, dill, cilantro, basil, garlic—the list is endless

Gluten free, Eggless “Mayonnaise”

Mayonnaise is just off the list for most people with allergies. But try this delicious alternative, which is a great substitute for the original.

Ingredients

• 4 Tablespoons olive oil
• 1 cup milk /soy milk
• 2 teaspoons corn-starch
• 3 Tablespoons vinegar/lemon juice,
• 2 teaspoons sugar
• 1 teaspoon wheat free, gluten free mustard powder or paste
• 1/4 teaspoon garlic powder
• Salt and pepper to taste.

Method

1. In a small saucepan, heat 3/4 cup milk.
2. Mix corn-starch into remaining 1/4 cup milk.
3. When the milk in the saucepan has almost come to a boil, add the cold milk-corn-starch mixture, stirring continuously till sauce thickens.
4. Remove from heat.
5. When sauce has cooled, add remaining ingredients and chill.

Use with potato salad, chicken salad, wheat and gluten free macaroni, and anything else you fancy.

Chef’s tip: Add a dollop of sour cream before using the prepared ‘mayo’.

Variation

To one cup gluten and egg free “mayonnaise”, add 1 Tablespoon finely chopped green pepper, 1 Tablespoon very finely chopped green onion, and toss in another Tablespoon of finely chopped olives or pimiento.

You have just created an allergy free Thousand Island-like dressing!

Olive Oil

Sunflower, Pumpkin and Flax Seeds

Mustard