There’s been some controversy about whether blue cheese is gluten free, but I was confident that it’s okay to eat, after reading this article on the Canadian Celiac Association website: Blue Cheese in a Gluten Free Diet.

Tossed Salad with Roquefort Dressing

Ingredients

• 1/3 cup olive oil
• 1 tbsp lemon juice
• 2 tbsp crumbled Roquefort
• pinches of salt and pepper
• 8 cups mixed salad greens

Instructions

1. Whisk together olive oil, lemon juice, cheese, salt and pepper.
2. Toss with salad greens
3. Serve immediately.

Serves 6.

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I like to make this with red potatoes, for a nice touch of colour.

Potato Salad With Bacon

• 1-1/2 lbs new potatoes
• salt and pepper
• 4 slices bacon
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 tsp Dijon mustard
• 1 tsp dried dill

1. In large pot, cover potatoes with water.
2. Add 1 tsp salt, and simmer until tender, about 15 minutes
3. Drain, and run under cold water until cool.
4. Cut potatoes into quarters.
5. Meanwhile, cook bacon in skillet over medium high heat, until crispy, about 6 minutes.
6. Transfer bacon to paper towels to drain.
7. When cooled, crumble bacon.
8. In large bowl, whisk oil, vinegar, mustard, 3/4 tsp salt and 1/4 tsp pepper.
9. Toss dressing with potatoes, bacon and dill.

Note: Salad can be prepared 1 day ahead, then add the bacon just before serving.

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If you’d rather not use the mix, you could use 2 cups of thinly sliced cabbage and 1 cup of carrot strips.

Cabbage and Carrot Slaw

• 3 cups cole slaw mix (shredded cabbage and carrots)
• 2 tbsp cider vinegar
• 1 tbsp olive oil
• Salt and pepper

1. In a large salad bowl, toss the cole slaw mix, vinegar and oil.
2. Season with sale and pepper to taste.
3. Cover and refrigerate at least one hour before serving.

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This recipe is quick and easy — the hardest part is cooking the macaroni! I’ve had good luck with Glutino Brown Rice pasta, and you could use fusilli or penne instead of the macaroni.

Lemon Vegetable Pasta Salad

• 1/2 cup olive oil
• grated peel of 1 lemon
• 3 tbsp freshly squeezed lemon juice
• 3 tbsp coarsely chopped fresh dill or basil
• 1/2 tsp salt
• pinch of pepper
• 4 cups cooked gluten free macaroni
• 1 large tomato, juiced and seeded, diced
• 1 chopped zucchini

1. In a large bowl, whisk olive oil, lemon peel, lemon juice, dill, salt and pepper.
2. Stir in macaroni, tomato and zucchini.

Serves 4.
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You can find more information on the gluten free section of my Excel tips website.