A Gluten-Free Veggie Bacon Feta Salad is a healthy recipe that fits perfectly in my diet. Why? Because since the beginning of the year, I have been on a mission to lose weight. As of the writing of this post, I’ve managed to lose 16 pounds. Basically, I have been diligent to watch my carb intake, consume less meat and eat more vegetables. 

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Gluten-Free Veggie Bacon Feta Salad Meal

Although Gluten-Free Veggie Bacon Feta Salad can easily stand alone as a meal all by itself, it is also a perfect accompaniment to grilled burgers, pork chops, chicken, steaks, or ribs. It’s also a great gluten-free side dish for a picnic or potluck dinner.

The pictures above and the one below are taken without the addition of bacon, feta cheese, and salad dressing. 

Chop It!

Gluten-Free Veggie Bacon Feta Salad starts by combining chopped cucumbers, yellow bell peppers, cauliflower flowerets, grape tomatoes, garbanzo beans as well as chopped fresh basil and Italian parsley. (Feel free to add additional veggies if you so desire.)

Note: In order to control the amount of sodium in the salad, I purchased a 1 pound bag of organic garbanzo beans. I placed the beans in a strainer and rinsed them well, then poured them into a 3-quart stockpot and soaked them overnight.

The next morning I rinsed the beans again and added 6 cups of water and simmered them for 1 hour. Next, I drained and rinsed them again and allowed them to cool to room temperature. 

Gluten-Free + Soy-Free + Dairy-Free

Since I am on a gluten-free, soy-free, and dairy-free diet, I make my own salad dressings and gluten-free Restaurant-Style Homemade Croutons. Several of my favorite salads is Strawberry Spinach Salad with Pomegranate Vinaigrette Poppy Seed Dressing and Berry Spinach Salad.

It consists of a combination of:

canola mayonnaise  (I like the Spectrum brand)

Sugar or sweetener of choice

Bragg Organic Raw Apple Cider Vinegar

Pink Himalayan Sea Salt 

Gluten-Free Veggie Bacon Feta Salad

---

Linda Wiseman

Yields Approx. 1 gallon

A deliciously healthy, gluten-free salad that's perfect for picnics, potlucks or as a meal all by itself.

25 minPrep Time

25 minTotal Time

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Ingredients

• SALAD:
• 3 large cucumbers, chopped
• 1 1/2 pint grape tomatoes, cut in half
• 3 cups cauliflower flowerets
• 1 pound prepared garbanzo beans
• 1 orange bell pepper
• 4 tablespoons fresh basil
• 4 tablespoons fresh Italian parsley
• DRESSING:
• 2 cups canola mayonnaise
• 3 - 4 teaspoons Jungle Sweet Sweetener (or sweetener to taste)
• 2/3 cup Bragg Organic Raw Apple Cider Vinegar (or to taste)
• 1 teaspoon Pink Himalayan Sea Salt (or to taste)
• TOPPINGS:
• 1 pound gluten-free bacon, fully cooked, chopped and drained
• 1 cup feta cheese (Omit for dairy-free version)
• 2 tablespoons (each) chopped fresh basil and Italian parsley

Instructions

1. Rinse and prepare vegetables, place in a large mixing bowl, add garbanzo beans, basil and parsley; toss.
2. In a medium mixing bowl, combine all salad dressing ingredients; pour over salad mixture.
3. Top with bacon pieces and feta; lightly toss.
4. Garnish with sprinkle of basil and parsley.
5. Serve.
6. Refrigerate leftovers.

Notes

Feel free to add additional vegetables such as red onions, broccoli flowerets, snow peas, and more. This recipe can easily be divided in half. Feel free to add rotisserie chicken, cooked shrimp or strips of cooked steak in addition to, or in place of, the bacon.

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NOTES:

• Feel free to add additional vegetables such as red onions, broccoli flowerets, snow peas, and more. 
• This recipe can easily be divided in half. 
• Feel free to add rotisserie chicken, cooked shrimp, or strips of cooked steak in addition (or in place of) the bacon.

What’s your favorite salad???

• Linda

  More great ideas:

  

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