Gluten-Free Salad Challenge Day #5

Today I came up with a bit of a twist on my salad.  I really wanted a salad, but I had leftover grilled chicken and cooked buckwheat that needed to be eaten.  I decided to combine it all into one huge cooked salad!  I had leftover veggies from the veggie tray, so I sauteed up some zucchini, mushrooms, broccoli, grape tomatoes and some spinach in some balsamic vinegar.  Then I tossed in the chopped up grilled chicken and about a half cup of the cooked buckwheat from some grain action.  Warmed through and then shoveled into my bowl. Topped with some pine nuts and Frank’s Red Hot!  How is that for a “salad”?


Then, for dinner I had a salad too!  This one was more traditional.  It had:

~ arugula & red & green baby lettuces

~ cucumber


~ zucchini

~ broccoli

~ strawberries

~pine nuts

~drizzled with EVOO & some honey

Very tasty to go along side our meal of quinoa spaghetti and meatballs!  YUM!!


Hindsight…I should have subbed my pine nuts out for some walnuts.  Darn!  Maybe tomorrow! 

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