need an egg & gluten free salad recipe

[caedmyn]

I'm going to a Christmas party and I signed up to bring a salad. I was just going to bring a jello salad, but then I thought maybe I should bring something I can actually eat, too. I can't do gluten or eggs (or nuts or coconut) because of DD's food intolerances...dairy's iffy but we're going to do a dairy trial soon so I guess I could make something with dairy in it. I don't want to do a lettuce salad...I like to make things difficult! So...any ideas?

[kallyn]

Maybe a fruit salad? Or cold cucumber salad. You could modify a waldorf salad to fit your needs if you have a good mayo substitute. Mmm....cole slaw?

[celestialdreamer]

Tabouleh made with quinoa is really good.

[tempestjewel]

There is a good Quick Garlic and Quinoa salad in the cookbook Feeding the Whole Family that I've made for potlucks and people seem to like. Its made with tamari but I sub sea salt because we can't do soy.

I also have modified a recipe for a cous cous style salad I make with millet instead of cous cous that has a lemon juice-olive oil dressing that my family really likes.

Both are TF friendly if you soak the grains! Let me know if you'd like recipes!

[Ruthla]

How about a pasta salad made with gluten-free pasta, roasted veggies, and a vinagrete dressing? Or use rice instead of pasta and do the same thing. Or a rice salad with fruit and a sweet dressing.

[caedmyn]

tempestjewel, I'd like the couscous millet recipe...and celestialdreamer, would you share your taboulet recipe? Thanks!

I can't do rice either and the only decent GF pasta I've found is rice, unfortunately.

[Ruthla]

I'd think any grain you're OK with would work with roasted veggies and a savory vinegrette, or with fruit and a sweet dressing.

[tempestjewel]

This recipe is pretty flexible- I've subbed things in and out of it depending on what I have on hand and just maintain the spices/dressing. I'll post our favorite combination.

Cous Cous Salad

1 1/2 cups millet
1 teaspoon tumeric

2 cups chickpeas
1 tomato, diced
1/2 cucumber, diced
1 acavado, diced

1/3 cup lemon juice
1/3 cup olive oil
2 tsp basil (dried, or more if using fresh)
1 tsp salt
Pepper to taste

Soak millet and drain. Bring millet and tumeric to boil in 2 cups of water, then lower heat and simmer uncovered until the water is absorbed and the millet is "fluffy". In a seperate bowl, mix together the remaining ingrediants. Gently stir in the millet. Chill.

[kbchavez]

mayonaisse based salads can be done with grapeseed oil vegenaisse, which is egg free, fairly healthy, and delicious. A potato salad or chicken salad would be nice...