Walnut Gorgonzola Salad (Low FODMAP)
20 Minutes prep • Low FODMAP • Gluten-free • Vegetarian • Serves 4 • Ok to make ahead: Steps 1-3
This is a wonderful salad that is a nice change from the standard fare. The combination of the walnuts and the walnut oil gives the salad a rich and delicious flavor that is balanced by the sweet balsamic vinegar and the tangy gorgonzola. I used a combination of spinach, arugula, and romaine (for some crunch), but you could use spring mix or whatever you like. Enjoy this salad as a vegetarian main course or as a perfect side for grilled meat (steak in particular!)
Ingredients: Salad
4 cups mixed salad greens (spring mix or a combination of what you have on hand)
1 green onion (green part only) finely chopped
3/4 cup coarsely chopped walnuts
4 ounces of gorgonzola crumbles
1 medium stalk of celery, sliced (optional)
Ingredients: Walnut Vinaigrette
1/4 cup roasted walnut oil
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
Directions
(1) Prepare: Wash and spin dry the lettuce. Chop the green onion greens, the celery (if using), and the walnuts.
(2) Make the dressing: Put all dressing ingredients in a small jar or bowl and shake or whisk to combine.
(3) Make the salad: Layer the salad greens in the bowl and then add the rest of the salad ingredients.
Make-ahead note: At this point, you may put the whole salad bowl in the refrigerator for an hour or two until you’re ready to serve.
(4) Add the dressing: Drizzle with about half the dressing. Toss and taste. Add more dressing if you like.
(5) Finish: Sprinkle lightly with about 1/4 teaspoon Kosher salt and a few grinds of black pepper.
(6) Plate and serve: Serve on its own or as a delicious side for grilled beef, chicken, or pork.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
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