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Low-FODMAP Prosciutto di Parma Salad

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Low-FODMAP Prosciutto di Parma Salad
Serves 2
You will love this light and easy low-FODMAP lunch or dinner salad!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 cups (or 5.3 ounces) of baby spinach and arugula
  2. 25 blueberries
  3. 6 slices of Prosciutto di Parma
  4. 15 macadamia nuts, halved
  5. 1 cup crumbled goat cheese
  6. Cracked black pepper
  7. Pinch of salt
For the dressing
  1. 1 tablespoon rice vinegar
  2. 1 tablespoon extra virgin olive oil
  3. 1 tablespoon maple syrup
Instructions
  1. Put the baby spinach, arugula, blueberries, nuts, salt and Prosciutto di Parma in a bowl
  2. Make the dressing by combining and stirring the rice vinegar, olive oil and maple syrup in a small bowl
  3. Pour the dressing over the salad and cover bowl with a lid or saran wrap - shake until well-coated
  4. Add the crumbled goat cheese, black pepper and serve!
For your reference, the following equals one low-FODMAP serving
  1. 20 blueberries
  2. 20 macadamia nuts
  3. 1/2 cup of goat cheese
BonCalme http://www.boncalme.com/