I love this salad!! Just made it last night--I altered the recipe a bit and it turned out great:
1. For gluten-free, instead of spelt I used oven roasted potatoes (cubed, tossed in olive oil and salt, oven at 350 for 25-30 mins, or until lightly browned). Note: this does decrease the protein content of the salad.
2. Instead of mayonnaise I used low-fat sour cream (it's what I had on hand and worked out great).
3. Instead of fresh minced garlic, I roasted a whole garlic head and squeezed the flesh of it into the dressing (garlic head, wrapped in aluminum foil with a dash of olive oil, roast in oven at 350 for 40-45 mins or until soft and fleshy).
Turned out awesome--even my carnivorous boyfriend loved it. It's a refreshing summer dish great for picnic dinner!
May 12, 2011 at 10:39 AM — Seatown Kate (not verified)
Another Gluten-free Version
I love this salad!! Just made it last night--I altered the recipe a bit and it turned out great:
1. For gluten-free, instead of spelt I used oven roasted potatoes (cubed, tossed in olive oil and salt, oven at 350 for 25-30 mins, or until lightly browned). Note: this does decrease the protein content of the salad.
2. Instead of mayonnaise I used low-fat sour cream (it's what I had on hand and worked out great).
3. Instead of fresh minced garlic, I roasted a whole garlic head and squeezed the flesh of it into the dressing (garlic head, wrapped in aluminum foil with a dash of olive oil, roast in oven at 350 for 40-45 mins or until soft and fleshy).
Turned out awesome--even my carnivorous boyfriend loved it. It's a refreshing summer dish great for picnic dinner!
May 12, 2011 at 10:39 AM — Seatown Kate (not verified)