Makes 8 serving
Description of Fody's Low FODMAP Kale Salad with Sprouts, Smoked Gouda & Apples
Looking to add more greens in your low FODMAP diet? You absolutely can, even during the elimination phase if you follow low FODMAP serving size recommendations. This hearty salad combines kale, Brussels sprouts, lettuce, smoked Gouda, shredded apple, and candied pecans. Look for candied nuts with a simple ingredient list of nuts, sugar, and perhaps low FODMAP olive oil and/or salt. Drizzled with Fody Maple Dijon Dressing, this is a salad you will be proud to serve anyone - even non-FODMAPers. You might be surprised to see the Brussels sprouts and apple included. Rest assured that the serving sizes are approved by Monash University.
Fody's Low FODMAP Kale Salad with Sprouts, Smoked Gouda & Apple Ingredients
- 1 medium head Romain lettuce, cored, finely shredded
- 5-ounces (140 g) trimmed Lacinato kale, finely shredded
- 5-ounces (140 g) trimmed Brussels Sprouts, finely shredded
- 4-ounces (115 g) smoked Gouda, grated
- 3-ounces (85 g) cored Pink Lady apple, skin on, grated
- ½ cup (50 g) candied pecans, or plain toasted pecans
- Fody Maple Dijon low FODMAP Dressing
Directions for Fody's Low FODMAP Kale Salad with Sprouts, Smoked Gouda & Apples
Toss the lettuce, kale, Brussels sprouts, Gouda, apple, and pecans together in a mixing bowl. Drizzle with enough Fody Maple Dijon Low FODMAP Salad Dressing to coat lightly. Serve immediately.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP 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®.fodmapeveryday.com