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1/3 cup balsamic vinegar
1 teaspoon Dijon mustard
(gluten-free)
1/2 teaspoon anchovy paste
Sea salt and black pepper to taste
2/3 cup extra-virgin olive oil
FODMAP FREE?
Omit the apple and mushrooms; add grated carrots instead.
CHANGE IT UP
Use walnuts, macadamia nuts, or pecans instead of almonds.
Use any fruit that is
in season.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Plate the spinach or mixed greens, and top with the flank steak, apple, mushrooms, raspberries, almonds, and Balsamic Vinaigrette.
For the Balsamic Vinaigrette:
In a small mixing bowl, whisk the balsamic vinegar, Dijon mustard, anchovy paste, sea salt, and black
pepper together. Slowly drizzle in the extra-virgin olive oil, and continue whisking until well combined.
Store extra dressing in a glass bottle in the refrigerator for up to two weeks.
spinach salad with walnuts & artichokes
The combination of the crunchy walnuts and the creamy artichoke hearts pairs well with the crisp spinach.
PREP TIME
10 minutes
COOKING TIME
-
YIELD
2 servings
4 cups of baby spinach
1/2 cup raw beets, sliced into matchstick-sized pieces
(optional)
1/2 of an orange, segmented
1/2 cup artichoke hearts
16 walnut halves
SIDE NOTE
Top this with grilled chicken or steak for a complete meal.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Place the baby spinach on a large salad plate. Top the spinach with the beets, orange segments, artichoke hearts, and walnut halves.
Dress with 2 tablespoons per serving of Balsamic Vinaigrette (recipe here).
mixed greens salad with persimmons, asparagus & fennel
Persimmons are one of my favorite fall and winter fruits. While seasonally available only for a short time, their flavor is worth the wait. Replace persimmons with apples other times of year.
PREP TIME
10 minutes
COOKING TIME
-
YIELD
2 servings
4 cups mixed greens
1/2 cup raw asparagus, chopped
1 persimmon, thinly sliced
1/4 cup fennel, thinly sliced
SIDE NOTE
Top this with grilled chicken or fish for a complete meal.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Place the mixed greens on a large salad plate. Top the mixed greens with the asparagus, persimmon, and fennel.
Dress with 2 tablespoons per serving of Orange Vinaigrette (recipe here).
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