Independence Day is a great opportunity to recognize not only summer themed foods but also American food traditions, and you just can’t beat it when there are gluten free opportunities. July’s potluck kept this idea in mind and gave us another opportunity to celebrate American foods. Although a rainy day we held the potluck at a local park under a big gazebo, and it was a great turn out. Dishes included Saint Lewis ribs, macaroni salad, chickpea salad, pickles, broccoli salad, corn bread, and corn dogs with lemonade and sodas to drink. Of course there was gluten free Apple Pie from a local dedicated bakery for dessert.
One of the top recipes from the gathering was the Broccoli Salad. It was fresh and flavorful, with a bit of tang and sweetness. Best thing about it? It is quick and easy. Give it a try for yourself, and if you prefer it with bacon try out the non adapted original recipe.
- 1 lb Broccoli, cut into bite sized pieces
- ¼ cup shredded carrots
- ¼ cup Sunflower seed
- ¼ cup Dried cranberries
- ½ cup mayo (I use Helmans made w/ olive oil)
- ¼ cup sugar
- 1 tsp white vinegar
- Combine mayo, sugar, and vinegar in large bowl and mix
- Add remaining ingredients to bowl and stir.