Gluten-Free Spoon Salad Recipe

Print Recipe

2.40 from 5 votes

Prep Time20 mins

Total Time20 mins

Course: Salad

Cuisine: American

Servings: servings

Calories: 92kcal

Author: Gluten Free & More

Ingredients

1 large bunch kale
1 bunch red or green Swiss chard
3 small beets (with the greens if possible)
½ head green or red cabbage
1 bunch watercress
1 small bunch Italian parsley
3 carrots
3 large zucchinis

Instructions

Wash and dry the vegetables very well. Remove the ribs from the kale, Swiss chard and beet greens. Process in a food processor in batches, keeping like vegetables with like – i.e. leafy greens and herbs together, carrots and beets together, zucchinis by themselves.
Put into a huge bowl, stock pot or even your (very clean) sink and mix well.
Store in the fridge in large plastic storage bags or a big bowl, covered. Keep for 4 to 5 days. Don’t be worried if you see some liquid at the bottom. Really drying the greens especially will cut down on this but some leakage will occur from the beets.
Dress individual servings with the dressing of your choice at the time of serving.

Notes

Nutrition facts does not include the salad dressing of your choice. Be sure to select one that will not add a lot of fat and calories so that you can keep this recipe healthy and nutritious.

Nutrition