Spinach, Brie and Walnut Salad

The weather is warming up in Boston and I am very happy about that.  I love outdoor activities, like hiking and running, preferably done without snow and ice.  Today is the running of the Boston Marathon!  Having run a marathon in warm conditions, {I ran the San Diego Rock’n Roll marathon} I feel for those runners today with an expected 88 degree day! Yikes!

Yesterday was warm  and pleasant so… Russ, Brennan, and I, took Lucy on a nice long walk.  It was Lucy’s first official walk off leash! She had so much fun and behaved herself.  Yay Lucy! She is usually not  a rule follower!Warm weather makes me want to eat lighter and one of my favorite light meals is my Mom’s Spinach, Brie and Walnut salad.

A great combination on its own, but certainly can be dressed up with grilled chicken, roasted red peppers and whatever suits you.

Start with baby spinach.

Whip up a simple white wine vinegar and olive oil dressing.

I add small chunks of brie including rind and some toasted walnuts.

Today I added a few baby carrots and some chopped green scallions slices too.  This recipe is so simple, yet fit for a Queen!

Spinach, Brie and Walnut Salad

Category: Low FODMAP Recipes, Low FODMAP Sides, Sides, Traditional Recipes

Spinach, Brie and Walnut Salad


  • Serves 4
  • 8 cups baby spinach leaves
  • 1-2 scallions, chopped (FODMAP followers use green part only)
  • 6 oz. Brie cheese, diced at room temperature
  • 1/2 cup toasted walnut pieces
  • 1 cup baby carrots
  • Dressing:
  • Whisk together the following until blended.
  • 1/4 cup olive oil
  • 1 1/2 tablespoons white wine vinegar
  • Salt and pepper, to taste


  1. Combine spinach, scallion, carrots and cheese.
  2. Sprinkle with warm walnuts.
  3. Drizzle with dressing.
  4. Eat!

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