Green Bean and Pasta Salad

I haven’t made this, but my sister Julie, her hubby, and their two-year old loved it. That is good enough for me! She got this recipe from

Julie’s notes: I changed a few things. I make the vinaigrette in the big bowl I’m going to serve in. I use: the juice 1 lemon,  3 tablespoon of olive oil, 1 tablespoon dijon, 1 tsp honey, salt, pepper. I don’t let the pasta and green beans cool – I put them right into the dressing. Then I add the red beans and the parsley and mix it all up. I don’t add the parmigiana cheese until I’m ready to serve – so you can just use it as a garnish in case of allergies. It doesn’t need the cheese to be delicious. And the two beans plus pasta are very filling – Dan didn’t need anything to go with it.



Easy Tuna Salad

So I’m open to suggestions on this one. It’s good, but maybe I’m missing a spice? 🙂

Tuna salad

  • canned tuna
  • a few glugs of olive oil
  •  dijon mustard
  •  chopped grapes and apples
  •  and salt and pepper

Better Than Mayo *Sandwich*

During my allergy-diet days, for some odd reason, the thing I craved most was mayonnaise. I guess maybe because there is no real substitute? I came up with this combination that, oddly, satisfied the mayo craving. I have kept making it because now it tastes better than a sandwich with mayonnaise. Honestly. 🙂 If you are wheat-free, this would make a delicious salad combination!


  • (bread)
  • avocado
  • tomato
  • sliced cooked chicken breast (or deli turkey)
  • honey
  • mustard
  • salt and pepper

Instructions: Slice avocado and tomato, and layer on top of chicken/turkey. Drizzle with honey and then mustard. Top with salt and pepper. Put on bread or lettuce!