Vidalia Onion Teff Salad With Lemon Poppy Seed Dressing

An Easy, Gluten-Free Salad Recipe You Can Make at Home Tonight and Bring to Work Tomorrow 

Prepare this salad ahead of time and have it ready in the fridge so you can easily add the dressing and toss when you're ready to eat! It's light enough for a side dish or appetizer and can also be served as a main dish for lunch or dinner.

Gluten-Free, Dairy-Free, Vegan

Serves 4

Ingredients

• 1 large yellow summer squash, cut into 1/4-inch pieces


• 2 cups cooked teff (gluten-free grain)


• 1 cup baby spinach, steamed


• 1 scallion, thinly sliced


• 1 large Vidalia onion, finely chopped


• 2 tbsp. freshly squeezed lemon juice


• 1 tsp. white balsamic vinegar


• 2 tbsp. flax oil


• 1 tbsp. poppy seeds


• 1/2 tsp. sea salt


• 1/4 tsp. freshly ground black pepper


• 1 tbsp. lemon zest


• 1 head Bibb lettuce

Directions

1. In a large bowl, combine squash, teff, spinach, scallions, and Vidalia onion.

2. In a separate small bowl, whisk lemon juice, white balsamic vinegar, flax oil, poppy seeds, sea salt, pepper, and lemon zest.

3. Pour lemon poppy seed dressing mixture over teff mixture; gently toss to combine.

4. Carefully break apart pieces of Bibb lettuce and place into serving dishes. Portion teff mixture on top and serve.