April Showers bring May Flowers! 

We’ve all heard that saying and think about it especially when the first spring showers appear this month.  I like to think the April showers also are watering the crops that will be appearing in Farmer’s Markets this month.  I like to visit Farmer’s Markets to see the variety of fruits, vegetables, meats, and flowers that are available.  Fresh produce always seems to taste a little sweeter, plus we are buying local which keeps our neighbors in business.  Cooking with fresh ingredients is always easier when trying to cook gluten free.  All fresh fruits and vegetables are naturally gluten free. The recipe for this month is Broccoli Cauliflower salad.  It’s one of my family’s favorites, so it is always requested year-round. It is naturally gluten free, so no special ingredients are needed, except to check and make sure the shredded cheese’s anti-caking ingredient is not flour. Most companies have switched over to potato starch or tapioca starch which are gluten free. 

Happy Spring!  Blessings! 

Peggy

 

1 bunch broccoli, cut into bite size pieces

½ head cauliflower, cut into bite size pieces

½ small red onion, diced

10 slices cooked bacon, crumbled (some jarred bacon bits contain gluten – use real bacon)

 

½ cup grated or shredded parmesan cheese (Kraft, Kirkland, Great Value, Sargento & Aldi are gluten free)

¼ cup sugar

½ cup mayonnaise

Salt & Pepper

 

Toss vegetables in dressing.  Refrigerate overnight. Broccoli and cauliflower can be cut up ahead of time and refrigerated to save time.  Dried cranberries can be added for extra color, and nuts for extra crunch.