I don’t know about you but I love a salad loaded with nuts, seeds, fruits, cheese…the works. My favorite salad these days starts with finely chopped kale. I love kale! Do you? Today’s salad includes bite-size kale leaves, some finely shredded red cabbage for color and crunch, a few diced dried cranberries for a hint of sweet (yes, small amounts–1 tablespoon per serving– of dried cranberries are okay for the FODMAPer!), sliced carrots (did you see on the Monash app that carrots do not contain ANY detectable FODMAPs?), Gorgonzola cheese (because it is so buttery and savory), toasted walnuts and a drizzle of maple dressing. YUUUMM!
I chopped my kale into bite size pieces for this salad…but love it sliced it into fine strips too. Feel free to cut of the kale to your liking!
What a pretty salad that offers a nice host of nutrients including calcium, magnesium, fiber, and more.
Enjoy as a light lunch or pair with your favorite protein (Fish, Poultry, Beef or Tofu) and a baked potato.
- Serves 4
- 4 cups chopped kale leaves
- 1 cup sliced carrots
- 1/4 cup thinly sliced red cabbage
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup dried cranberries (with sugar or plain), chopped
- 1/4 cup walnuts, chopped (lightly toasted, if desired)
- Maple dressing
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons pure maple syrup
- 2 teapsoons Dijon mustard (without onion and garlic, I use Maille)
- ¼ cup olive oil
- salt and pepper, to taste
- Add kale, carrots and cabbage to salad bowl, stir to mix.
- Sprinkle top of salad with cheese, dried cranberries and walnuts.
- In small bowl, whisk salad ingredients together. Season with salt and pepper, to taste.
- Drizzle dressing over salad.