With school starting and all of the after-school activities that go with it, our schedules have been very full lately. Posting to my blog seems to be on the back burner for now. Though I recently created this very easy salad recipe that I wanted to share with you. The soy-free dressing is scrumptious and the salad can be prepared in a snap. It actually stores well in the fridge in separate containers ready to go for a quick lunch!
I make often make my Asian dressings and marinades using Coconut Aminos since we have one family member who cannot tolerate soy at all. It is dark and rich and very similar to tamari though with a hint of sweetness. I also used coconut vinegar in this recipe though you could substitute brown rice vinegar if need be.
All of the greens in these photos are from our garden except the cabbage. I ran out of space this year and didn't plant any cabbage! Our garden has been thriving this year and we now have a forest of tender kales, collards, bok choy, chard, and lettuces. It is so much fun to walk out the back door and harvest your lunch!
For info on how to cook chicken so it is tender and shreds easily, please visit my Chicken & Wild Rice Salad post. You can use a whole chicken or chicken parts (thighs, breast, wings). I used about eight chicken thighs with the bone and skin today and now have a few quarts of rich chicken stock. I freeze the stock in quart jars to use in soups later on.
Reminder: If you would like to participate in this month's Go Ahead Honey it's Gluten Free roundup on Packing a School Lunch then email me your recipe link and attached photo by September 27th, 2010. I have received some great entries so far! At the end of this month I will put all of your photos and recipe links into a blog post to share.