Gluten-Free Crunchy Rainbow Salad

Ingredients:

• 2 cups mixed greens (baby spinach, arugula, or a spring mix)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• /2 cup shredded purple cabbage
  -1 large carrot, peeled and julienned
• 1/2 cup cherry tomatoes, halved
• 1/4 cup corn kernels (fresh or thawed from frozen)
• 1/4 cup thinly sliced radishes
• 1 avocado, diced
• Optional: Grilled chicken breast or shrimp for added protein

Dressing:

• 1/4 cup apple cider vinegar
• 1/3 cup extra virgin olive oil
• 2 teaspoons honey or agave syrup (for a vegan option)
• 1 teaspoon Dijon mustard (ensure it’s gluten-free)
• Salt and pepper, to taste

Instructions:

1. In a large salad bowl, mix the greens, red and yellow peppers, purple cabbage, carrot, cherry tomatoes, corn kernels, radishes, and diced avocado.
2. For the dressing, combine apple cider vinegar, olive oil, honey or agave syrup, Dijon mustard, salt, and pepper in a jar. Close the lid and shake well until the dressing is emulsified.
3. Drizzle the dressing over the salad and toss gently until all the ingredients are well coated.
4. If desired, top the salad with grilled chicken breast or shrimp to include a source of protein.
5. Serve immediately, offering a colorful and nutritious meal or side dish.

If you’re looking for more gluten-free salad ideas and inspirations, you might find these titles and their corresponding links helpful:

• “40 Gluten-Free Salad Recipes – Taste of Home”
  Visit Taste of Home
• “Best Gluten-Free Salad Recipes”
  Visit Mama Knows Gluten Free

These resources are filled with a variety of delicious gluten-free salad recipes that cater to all preferences and occasions.