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Happy Sunday everyone, I hope you’ve had a great weekend so far. Sadly though, Sunday brings the beginning of the work/school week, and the day-to-day routine associated with it. One thing I love and appreciate about not eating gluten is my Sunday is filled with a couple hours of getting meals ready for the week. I work roughly 40 hours a week and also learn in a part-time graduate program during the week, so any meals I can have ready for the week make my life tons easier. This is why I was excited to see this week’s Sunday Supper theme is lunchbox meals.

This week I’m sharing one of my favorite salads, a vegetarian almond citrus salad. The only component that needs to be made is the dressing, so it’s great to prepare a day or two ahead of time. I normally make the dressing on Sunday, and store it in a small jar in the refrigerator. I hope you enjoy this and all the recipes this weekend! Thank you to Liz for hosting!


Sandwiches, Wraps and Entrees:

Munchies, Salads and Sides:

Sweet Treats:

And remember that we have a #SundaySupper chat at 7 PM each on Sunday evening. We tweet throughout the day using the hashtag #SundaySupper, then we all gather to share ideas, recipes and answer questions from 7-8 PM ET. Check out our #SundaySupper Pinterest Board for more fabulous recipes and food photos.




Prep Time 10 minutes
Inactive Prep Time 5 minutes
Cook Time 5 minutes
Servings 5-6

Ingredients:














2romaine lettuce hearts
1 bagshredded carrots
3 ozsliced almonds
3 ozdried cranberries
zest of onelemon
1 tbspolive oil
2 clovesminced garlic
juice of 2lemons
1/4 cuplow fat buttermilk
1 tbspolive oil
1/2 tspsalt
1/2 tsppepper

Instructions:


  1. Chop the lettuce into bite size pieces.

  2. In a medium bowl, toss the lettuce, carrots, almonds, cranberries, and zest together. Set aside.

  3. Heat a sautee pan over medium heat, and add 1 tbsp olive oil. Once the pan is hot, add the garlic, and sautee the garlic until it becomes soft, about 5 minutes. Transfer the garlic to a small bowl, and refrigerate it for 5 minutes.

  4. Once the garlic has cooled, whisk the juice, garlic, buttermilk, 1 tbsp oil, salt, and pepper together. Toss the dressing with the salad and serve!


  1. Liz says:

    Such a delicious salad, TR! I would even serve it to company, but it would make an outstanding lunchbox entree…love the buttermilk dressing.

  2. Renee Dobbs says:

    Okay…must try this dressing. Cooking the garlic (and cooling it) for the dressing is something I haven’t tried yet. I always use raw and now I’m thinking of all the possibilities with cooked garlic or garlic infused oil.

  3. The Ninja Baker says:

    The buttermilk based dressing sounds fantastic TR. And the salad looks to be pretty yummy, too! Thank you for sharing =)

  4. Tara says:

    I love chicken salad and this one looks so healthy and good!! I always like to add a nut and a fruit, just seems to make it so much better. Thanks for sharing!!

  5. supperforasteal says:

    I do Greek inspired ones a lot, mainly because I always have those ingredients. Spring mix, feta, kalamata olives, tomatoes, anything else I can find that goes with it. Or fruit and nut. My lunch time salads are just a bunch of random stuff I find in the fridge usually.

  6. T.R. says:

    That sounds amazing, what kind of tomatoes are your favorites for salads?

    I agree on lunch salads being a reflection of what’s in the fridge, I normally throw whatever is available or I may not be able to use in a dinner into a salad. It’s normally the most frequent way that I end up eating broccoli.

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