Mix 'n Match Low FODMAP Mason Jar Salads

Name: Mix 'n Match Low FODMAP Mason Jar Salads
Total time: 20 min
Ingredients: Red Wine Vinaigrette; Sherry Vinaigrette; Low FODMAP Caesar Salad Dressing; Low FODMAP Green Goddess Salad Dressing; Your low-FODMAP dressing of choice, such as a simple combination of fresh lemon juice or low FODMAP vinegar and olive oil; Cooked chicken, shredded or chopped, poached or roasted, such as from our Low FODMAP Recipe for Orange Rosemary Roast Chicken Turkey, shredded or chopped; Ham or roast beef, diced or julienned; Canned and drained salmon or tuna, or leftover cooked fish, flaked; Cooked shrimp, diced; Crumbled crisp cooked pork or turkey bacon, choose gluten free if on a gluten free diet; Hardboiled egg, diced or sliced; Firm or extra firm tofu, cubed, raw or cooked; Tempeh, crumbled or cubed, raw or cooked (avoid those with high FODMAP ingredients); Canned drained and rinsed butterbeans, up to ¼ cup (35 g) or chickpeas up to ¼ cup (42 g); Canned drained and rinsed lentils, up to ½ cup (46 g); Freshly cooked red or green lentils, up to ¼ cup (23 g); Gluten free pasta; Rice, brown, white or basmati; Millet; Quinoa, black, red or white; Blue cheese, crumbled; Feta or goat cheese, crumbled diced or shredded; Brie or Camembert, cubed; Mozzarella, small balls or shredded or finely diced

www.fodmapeveryday.com

Making Low FODMAP Mason Jar Salads can be fun and easy! You do have to be careful of FODMAP stacking, but we teach you what you need to know! Portable, too!

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Cooking tools:

Mason jar
Mixing bowl
Whisk
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Colander
Peeler
Grater
Saucepan
Skillet
Baking sheet
Oven
Stove
Kitchen scale
Fork
Spoon
Tongs
Airtight container
Plastic wrap
Paper towel
Serving bowl
Plate
Refrigerator
Pot
Fine-mesh sieve

Ingredients

Red Wine Vinaigrette
Sherry Vinaigrette
Low FODMAP Caesar Salad Dressing
Low FODMAP Green Goddess Salad Dressing
Your low-FODMAP dressing of choice, such as a simple combination of fresh lemon juice or low FODMAP vinegar and olive oil
Cooked chicken, shredded or chopped, poached or roasted, such as from our Low FODMAP Recipe for Orange Rosemary Roast Chicken Turkey, shredded or chopped
Ham or roast beef, diced or julienned
Canned and drained salmon or tuna, or leftover cooked fish, flaked
Cooked shrimp, diced
Crumbled crisp cooked pork or turkey bacon, choose gluten free if on a gluten free diet
Hardboiled egg, diced or sliced
Firm or extra firm tofu, cubed, raw or cooked
Tempeh, crumbled or cubed, raw or cooked (avoid those with high FODMAP ingredients)
Canned drained and rinsed butterbeans, up to ¼ cup (35 g) or chickpeas up to ¼ cup (42 g)
Canned drained and rinsed lentils, up to ½ cup (46 g)
Freshly cooked red or green lentils, up to ¼ cup (23 g)
Gluten free pasta
Rice, brown, white or basmati
Millet
Quinoa, black, red or white
Blue cheese, crumbled
Feta or goat cheese, crumbled diced or shredded
Brie or Camembert, cubed
Mozzarella, small balls or shredded or finely diced