Prosciutto Di Parma Salad
- Servings -
- My Notes -
INGREDIENTS
- 1 cup Baby Spinach
- 1 cup Arugula
- 25 Blueberries
- 6 slice Prosciutto - di parma
- 15 Macadamia Nuts - halved
- 1 cup Goat Cheese - crumbled
- Cracked Black Pepper - to taste
- 1 pinch Salt
- 1 tablespoon Rice Vinegar
- 1 tablespoon Extra Virgin Olive Oil
- 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!
NOTES
For your reference, the following equals one low-FODMAP serving per person: up to 20 blueberries, up to 20 macadamia nuts and up to a 1/2 cup of goat cheese.
