Gluten- Free Noodle Salad
My husband loves noodle salads in the summer time, so I set out to make a delicious gluten-free noodle salad for him and of course for all of you. Here is the recipe, let me know how you like it in the comments below.
Ingredients
- 1/2 package Brown Rice Noodles ( Vermicelli wide noodles) once cooked should be about 2 cups of cooked noodles
- 1 cup carrots, cut into matchsticks ( I cheat and buy the pre cut matchstick carrots)
- 1 small zucchini, diced
- 1/2 can of artichoke hearts in water, drained and diced
- 1/4 cup sun dried tomatoes, diced ( soaked for an hour & drained)
- 2 green onions, sliced
- 3/4 cup kale, chopped
- 3 tbsp white balsamic vinegar
- 4- 5 tbsp olive oil
- 1 large clove garlic, minced
- 1 tsp sea salt
Directions
- Place rice noodles in boiling water and cook according to directions.
- Drain and rinse noodles in cold water and place in a bowl
- Add in all chopped vegetables
- In a smaller bowl mix vinegar, oil, garlic, salt and mix well
- Pour over salad and mix to coat pasta and vegetables
- Let sit for an hour to marinate and serve
- If you want to make this salad more into a meal, add in a can of tuna fish or some diced cooked chicken
About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
Shirley's Cookbooks
Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
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Finally... Paleo Food I Can Eat!
Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.