Gluten-free Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using FODMAP data at time of posting Serves 4-8 for salad, depending on the portion size (you will have extra low-FODMAP Italian Vinaigrette) Prep time: 10 minutes (plus 1 hour or overnight for marinating dressing) Ingredients For low-FODMAP Tossed Salad 2 cups of Bibb, Romaine or Butter Lettuce (about 1 large head of lettuce) 2 small Roma tomatoes, diced 1 medium cucumber, sliced or chopped (peeled or not, per your preference) 3 medium carrots, peeled and shredded or chopped 1/4 cup toasted pumpkin or sunflower seeds 1/2 cup shredded cheddar, mozzarella or Colby cheese (optional for non-vegan version) Low-FODMAP Croutons (optional) For low-FODMAP Italian Vinaigrette Yields: About 12 to 14 ounces (24-28 tablespoons) Serving size: 1-2 tablespoons 1/2 cup red wine vinegar 1 cup olive oil
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Instant meal elevator: There are a lot of ways to use homemade ranch dressing, but my favorite is on my vegetarian chef's salad and as a dipping sauce with veggie chicken nuggets
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