With hints of spicy ginger, a touch of sweetness from clementines, and crunchy carrots and romaine this filling and delicious meal-time salad will be a win at your table for lunch or dinner!
OK, so figuring out this whole low FODMAP thing is definitely NOT easy. There are times when it’s frustrating and sticking with “safe” foods would definitely be the easy way to go…but what is the fun in that?!
I love experimenting in the kitchen and I am so thankful that cooking the low FODMAP way has allowed me to do a LOT more experimenting with new herbs, flavor combinations, and foods these past few months.
One thing I have realized is that I absolutely LOVE Asian-inspired cooking.
These asian chicken lettuce wraps from Kate Scarlata?! Seriously, the bomb.
I loved the combo of ginger, chives, sesame oil, and the bok choy. So yummy! This recipe inspired me to look for OTHER Asian-inspired recipes and I came across this Asian-Style Cobb Salad from Damn Delicious on Pinterest (love her photos!). Of course, the original recipe was not FODMAP friendly so I made a couple of modifications and LOVED the end result.
I hope you love this yummy salad too! (It was really easy to prep ahead of time, then toss on the dressing once we were ready to eat!)
Yields: 2 Meal Servings
Ingredients for the Salad:
Ingredients for the Dressing: