Even if I tell them all my allergies and severe sensitivity to gluten, I get a severe gluten reaction for the entire week, which is probably due to the dairy or meat in the food that is not grass-fed. Sometimes I still get a small allergic reaction depending on what I order. As you can imagine, this is more trouble than its worth, so I decided to take it upon myself and go Pinterest recipe-hunting for copycats that I could do at home.
Yesterday, I made a copycat of the Cheesecake Factory Chopped Salad, with a few alterations
for my gluten sensitivity and severe soy allergy.
- In place of the chicken and bacon, I used two hard-boiled USDA Certified Organic Valley (primarily flaxseed fed) eggs and chopped them up.
- In place of the romaine lettuce, I used USDA Organic Baby KALE and for tomatoes, I used USDA Organic baby tomatoes cut in halves.
- I used Organic Valley GRASS-FED Cheddar in place of the blue cheese. I find it not only tastes much better, but it crumbles very easily which lends itself well to this salad. I used about 1/3 of the slab of cheese for the recipe.
- I eliminated the apple, since I’m not a fan of fruits in my veggie salads.
- Of course, make sure to use USDA Organic for the olive oil, mustard and corn to avoid any soy pesticides. Mustard should also be gluten-free. I also added a tiny bit more shallot for the dressing and used celtic sea salt.