Prosciutto di Parma Salad

You will love this light and easy low-FODMAP lunch or dinner salad!

Ingredients

Serves 2

For the salad:

2 cups mix of baby spinach and arugula

25 blueberries

15 macadamia nuts, halved

6 slices prosciutto di Parma

1⁄8 teaspoon sea salt

1 cup crumbled goat cheese

1⁄4 teaspoon freshly ground black pepper

For the dressing:

1 tablespoon rice wine vinegar

1 tablespoon extra-virgin olive oil

1 tablespoon maple syrup

1. Layer baby spinach, arugula, blueberries, nuts, and prosciutto in a medium bowl. Sprinkle with salt.
2. Make dressing by whisking together rice vinegar, oil, and maple syrup in a small bowl.
3. Pour dressing over salad and cover bowl with a lid or plastic wrap. Shake until well-coated.
4. Add crumbled goat cheese and black pepper and serve.

Per Serving

(Salad)

Calories: 546

Fat: 41g

Protein: 33g

Sodium: 1,461mg

Fiber: 4g

Carbohydrates: 11g

Sugar: 4g

(Dressing)

Calories: 87

Fat: 7g

Protein: 0g

Sodium: 1mg

Fiber: 0g

Carbohydrates: 7g

Sugar: 6g