Thursday, August 22, 2013

Blue Bleu Salad with Dijon Vinaigrette

Blue Bleu Salad with Dijon Vinaigrette

Anyone would enjoy this salad, whether you have tummy troubles or not! Use whatever greens you like and however many blueberries you can tolerate. The dressing is delightfully tangy and balanced out by the slightly sweet blueberries.


Blue Bleu Salad with Dijon Vinaigrette

I'm not trying to be pretentious by using the French spelling of blue cheese, I swear! I just wanted to distinguish between the two "blues" in this salad: blue cheese and blueberries. While this salad can be considered low-FODMAP, I think that anyone would enjoy it, whether you have tummy troubles or not! Use whatever greens or lettuce agrees with you and however many blueberries you can tolerate. The dressing is delightfully tangy and balanced out by the slightly sweet blueberries.

Blue Bleu Salad with Dijon Vinaigrette

I find that I am able to tolerate most greens, but I usually gravitate towards baby spinach and romaine. To add a little variety, I decided to use a delicious blend of organic baby greens for this salad. I've also found that blueberries are OK in small amounts. I'm usually able to eat about 10 blueberries at a time. I'm so glad I can eat a little blueberries, because they are so high in antioxidants.

Blue cheese is a hard cheese and has very little lactose, which I love because I love blue cheese. I've figured out in the past few months that I am a bit lactose-intolerant, but I am able to eat hard cheeses since they contain virtually no lactose. I can't imagine a life without cheese!



Blue Bleu Salad with Dijon Vinaigrette
Low-FODMAP
serves 4

Vinaigrette Ingredients

1/3 cup extra virgin olive oil
2 tablespoons white wine or champagne vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper
1/8 teaspoon salt


Salad Ingredients

5 oz. mixed baby greens or your favorite greens
1/2 cup fresh blueberries
1/4 cup crumbled blue cheese
1/4 cup sliced almonds, lightly toasted*

Directions

  1. In a container with a tight-fitting lid, add the olive oil, vinegar, Dijon, salt and pepper; put the lid on and shake vigorously.
  2. In a large bowl, lightly toss together the greens, blueberries, blue cheese and almonds. Toss with the vinaigrette right before serving (use the amount of dressing you deem appropriate). Alternatively, you can divide the salad ingredients into four individual bowls and pass the dressing at the table.
*Almonds are high in FODMAPS, but are tolerable to most people in small amounts (10 almonds), so watch the serving size!


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