Welp, it’s time to break out the cranberries again. I suppose you could eat this anytime of the year, but right now is when I personally gravitate towards using cranberries. I’d argue it’s because they’re in season, but these are dried 🙂
Everyone really enjoyed this, and I opted to make it a salad to provide a lighter fare. This time of year, everything seems to be sweet and/or heavy, so it’s nice to have some variety. The great news is, this gluten free salad recipe comes together FAST. Let’s get cooking.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Apple, Avocado, Banana, Beans & Lentils, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Red Meat, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: AIP Paleo, Diabetic, GAPs, Paleo, SCD
Register
