Going gluten-free doesn’t mean giving up taste

Published: Thursday, May 22, 2014 at 11:31 AM.
Garden Salad with Avocado and Vinaigrette
2 Romaine hearts of lettuce, coarsely chopped
3 ripe red tomatoes, cut into 1-inch pieces
½ red onion, thinly sliced
½ sweet onion or Vidalia, thinly sliced
1 cup pitted large black olives, cut in half
1 ripe avocado, skin and seed removed, cut into 1-inch chunks


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