You could make croutons with GF bread--basically herb/spice them up to your fancy and dry them out/toast them in the oven. A little Pam-spray, etc.
One other option (and this is something I LOVE) is using squash cubes (i.e. butternut) and herbing them up-- and broiling them/baking them.
Mushrooms are great SF salad toppers, too. Ditto for beets.
Also, peeled apple slices or pear slices--baked/broiled/spiced when you feel kind of Waldorf-like and want something sweet with bittergreens (i.e. spring mix/mesculn/baby spinach). Great with a balsalmic vinaigrette, or dijon dressing, something pseudo-french/poppyseed/raspberry. It's like dessert on top of greens. Great with a few green beans or asparagus spears or broccoli flowerets for that extra "clean-out" power if your really backed up.
I used to LOVE broiled balsalmic peaches with beets on top of spring mix with a few green beans or asparagus spears in the summer.
Zucchini is awesome on top of greens/salad. Seriously. Give them the spice/seasoning/flavours of croutons and put them on top of your greens and wow. I like to quickly broil them or grill them with some seasoning/spice. It's rather like having french fries or potates on top of your salad.
One of my all-time favourite salads is based with spaghetti-squash. It uses squash instead of pasta. You can add in whatever you like. Spinach rocks with this and mushrooms...honestly whatever: tomatoes (not my thing, but others like them), salad greens (raw or cooked), other veggies (i.e. green/yellow beans, asparagus, broccoli or "brocco-mole"--pureed broccoli, avocado, peppers, onions, etc.)
Lol! Now, I'm hungry. I miss veggies and dip. What I do now, when I'm in veggies and dip mode is use cooked veggies.
Finger food withdrawal.
Indeed, salad is a great way to give those teeth/jaws a work-out.
Kate, IBS-D.
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Re: GF Croutons
