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Low-FODMAP Prosciutto di Parma Salad | Low FODMAP Diet by FODMAP Life

Prep Time
5 min

Cook Time

10 min

Total Time

15 min


2 cups (or 5.3 ounces) of baby spinach and arugula
25 blueberries
6 slices of Prosciutto di Parma
15 macadamia nuts, halved
1 cup crumbled goat cheese
Cracked black pepper
Pinch of salt
For the dressing
1 tablespoon rice vinegar
1 tablespoon extra virgin olive oil
1 tablespoon maple syrup


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

20 blueberries
20 macadamia nuts
1/2 cup of goat cheese

By Colleen Francioli