Autumn Salad with Orange Vinaigrette

I don't have a picture of this one.  It is, though, one of my favorite salads, so I ought to have a picture.  I like this salad just about anytime.  My aunt introduced this to us.  I just made the dressing a little more healthy....The Orange Vinaigrette I use in the broccoli salad is also the one I use in this salad as well.  {See how resourceful I am?}  Or how versatile this vinaigrette is, perhaps.

12-14 c. mixed greens (baby greens are excellent, otherwise, tear into bite-sized bits)
2 avocadoes, sliced or
2 c. red seedless grapes
6-8 oz. artichoke hearts (make certain they are GF!--I use Trader Joes)
1 small red onions, thinly sliced
1c. toasted walnuts or pecans

Toss ingredients.  Add vinaigrette. 
You can make this ahead of time, not adding the vinaigrette and avocado until serving.  Actually, I prefer not to toss the dressing in the salad but let each serve themselves; that way, I'm not left with any soggy leftovers.  (My brother once made this ahead of time in the vinaigrette...he learned his lesson, poor guy. Soggy, soggy, soggy...;-))

Sunshine Broccoli Salad with Orange Vinaigrette

I think everyone has some version of this salad, but most are laden with mayo (which are mostly made with unhealthy oils--aside from a few brands like Vegenaise and Spectrum).  Here is my Sunshine version.  What gives it this lofty name?  Why because it's a breakfast food at our house, of course!  (How many moms can claim that their children eat broccoli for breakfast and like it?  {grin}  Hey, it has bacon and OJ, so why not???
The vinaigrette is great with any salad as well.   This could easily be made vegan by omitting the turkey bacon and substituting maple syrup or agave nactar for the honey.   I know the photo is not that great--I was in a great hurry to feed ravenous children...

So here's the character list:

For the vinaigrette:

1/4 c. honey
1 tsp. dry mustard
1 tsp. paprika
1/2 tsp. sea salt
3/4 c. grapeseed or olive oil (I use grapeseed for breakfast)
1/2 of a large orange or 1/4 c. freshly squeezed OJ
3 tbsp. apple cider vinegar
1 tbsp. onion (minced if you are not using a high-powered blender)
1 tsp. grated orange zest

For the salad:
big bunch of resh broccoli, cut up in small pieces
1/2 lb. turkey bacon, cokked, cooled and crumbled (I prefer Oscar Meyer--it crisps well)
1/2 c. sunflower seeds
1/2 c. sliced almonds
1/2 c. sliced green onions
1/2 c. dried honey sweetened cranberries
1 c. sliced orange

Blend all vinaigrette ingredients except oil on high.  Turning blender to lowest setting (especially if using olive oil, you don't want to bruise it and it'll taste bitter!) and drizzle in oil. 
Mix salad ingredients in a large bowl.  Add dressing and toss well.  Let chill for several hours.  (I make this the night before when I serve it for breakfast.)

Blueberry Basil Quinoa Salad

Blueberry and basil may be an unusual pairing, but I like it!  I was in the greenhouse looking for some cilantro, but it's all gone to seed so I turned towards the basil--and it's still going strong! 

4 c. cooked CHILLED quinoa
1/4 c. diced green onions
1/4 c. fresh basil, coarsely torn
1/3 c. cold pressed olive oil
1/4 c. apple cider vinegar
3 tbsp. whole fruit only blueberry jam
1 pint fresh blueberries
1/2 tsp. cumin
sea salt to taste

Mix quinoa, green onions, and basil in a pretty bowl; set aside.  In a small bowl, whisk together the olive oil, vinegar, blueberry jam, and cumin.  Toss gently into salad.  Add sea salt to taste.  (I used around 1 1/2 tsp.)
Refrigerate leftovers.

Tangy Coleslaw

The best gluten free foods are naturally gluten free! I had never been into "slaws" before trying a home made one. Slaws made at home are not limp, soggy things. No, they are vibrant, colorful and yum-o. Perfect for that summer BBQ.

Slaw
1/2 head of red cabbage, shredded
2 carrots, finely shredded
2 apples, thinly sliced
6 radishes, thinly sliced (or shredded)

Dressing
1/2 c. fresh orange juice or pear juice
1 lime, juice of
2 tsp honey
2 tsp apple cider vinegar
2 tsp coconut milk (thai kitchen) or rice milk
6 tbsp cold pressed olive oil
1 tsp grated ginger
1 tsp sea salt
1/2 tsp pepper

Whisk dressing ingredients in a bowl. Add to slaw. Toss. Keep chilled. Serves 6.