Since blue cheese is a hard cheese, it’s fairly low in lactose. And that’s good news because it adds a huge punch of flavour to this spinach-based salad. So does the balsamic dressing—although it’s important to be mindful of the amount of balsamic vinegar you consume in one sitting since it has
moderate levels of FODMAPs. Top with grilled chicken breasts for a delightfully healthy lunch.
LOW FODMAP BALSAMIC AND BLUE SPINACH SALAD Recipe
- 4 CUPS (120 G) FRESH BABY SPINACH
- ½ CUP (55 G) PECAN HALVES, TOASTED
- ½ CUP (75 G) FRESH BLUEBERRIES
- ¼ CUP (30 G) CRUMBLED BLUE CHEESE
- 3 TABLESPOONS (45 ML) EXTRA-VIRGIN OLIVE OIL
- 2 TABLESPOONS (28 ML) BALSAMIC VINEGAR
- 1 TEASPOON PURE MAPLE SYRUP
- ½ TEASPOON DIJON MUSTARD
- PINCH OF KOSHER SALT
- PINCH OF FRESHLY GROUND BLACK PEPPER
LOW FODMAP BALSAMIC AND BLUE SPINACH SALAD Steps
- In a large bowl, toss together the spinach, pecans, blueberries, and blue cheese.
- In a jar or container with a tight-fitting lid, place the olive oil, balsamic vinegar, maple syrup, Dijon mustard, kosher salt, and black pepper.
- Shake vigorously to combine.
- Toss the dressing with the salad immediately before serving.