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Prosciutto Di Parma Salad

- Rating -

5 from 1 vote

- Servings -

2

- 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.

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