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5 Min |
0 Min |
Makes 6 Servings |
|
5 Min |
0 Min |
Makes 6 Servings |
Looking for the perfect low FODMAP salad to accompany your lighter summer fare? This is it! The fresh, crunchy peppery arugula, the porky, fatty, slightly chewy prosciutto and the sweet cool melon is more than a sum of its parts - and then when you crown it with salty Parmesan…are you salivating yet? We think you will love this combo. Fody Garden Herb Low FODMAP Salad Dressing is a flavorful, yet delicate blend of herbs that compliments this salad very well.
Both cantaloupe (120 g) and honeydew melon (90 g) are low FODMAP fruits in fairly generous amounts per serving. You can use either or both for this recipe; buy whichever is sweeter and at its peak. Steer clear of watermelon, which is a triple threat with three kinds of FODMAPs: fructans, fructose and mannitol.
Buy a wedge of Parmesan cheese, cut off any rind and use a cheese plane (or sharp vegetable peeler) to create the long, thin slices of cheese.
You could toss the ingredients together but I prefer to compose this salad on a large platter. Place the arugula on the serving dish, then arrange melon, prosciutto and cheese slices decoratively here and there. Season very lightly with salt and pepper. Make sure every person gets a bit of every ingredient upon serving and pass the Fody Garden Herb Low FODMAP Salad Dressing. Invite diners to lightly dress their own salad.
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step. Low FODMAP Recipes come courtesy of FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original low FODMAP chicken recipe was created by recipe developer and author Dédé Wilson. You can find many more original low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.
