*Pretzel Torte | GIG of ECW - Gluten-Free Recipes

Ingredients

• 2 cucumbers
• 8 oz. cream cheese at room temperature
• 2 Tbsp. Hellmann's mayonnaise
• 2 tsp. Hidden Valley Ranch dressing mix
• 1/4 tsp. salt
• Grape tomatoes, halved.
• 1 head cauliflower- cut into bite sized pieces
• 1 head broccoli - cut into bite sized pieces
• 1/2 read onion, sliced in half rings
• 1 cup shredded cheddar cheese
• 1/2 pound bacon, crisp cooked
• 1/2 cup pesto (I used Classico brand)
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon pepper
• 2 1/2 cups cooked and cooled Quinoa
• 1 pint quartered cherry or grape tomatoes
• 6 ounces fresh mozzarella cheese
• 1/2 cup bacon w/drippings (dice and fry bacon and 1 onion)
• 1 cup water
• 1/3 cup vinegar
• 1/2 cup sugar
• 1 tablespoon salt
• 3 tablespoon gluten free cornstarch
• 4 cups (cooked) wild, brown, white, red and/or other rice mix
• 4 green onions, chopped
• 3 ribs of celery, chopped
• 3 cups dried fruit – cranberries, blueberries, cherries, raisins, etc.
• [I used only Craisins this time]
• 1 cup walnuts
• 1 cup almonds
• 2 TBS – walnut oil
• The juice of 2 lemons
• 2-3 cloves of garlic, minced
• 6 Roma tomatoes, chopped
• 1/4 c. Olive oil
• 2 Tbls. Balsamic vinegar
• 1/4 c. chopped fresh Basil
• Salt & Pepper to taste