Everyone’s Favorite Low-FODMAP Strawberry Salad with Low-FODMAP Poppyseed Dressing; Gluten-free, Vegan

This is an easy low-FODMAP recipe for everyone’s favorite salad- low-FODMAP Strawberry Salad with Spinach, toasted pecans and low-FODMAP Poppyseed Dressing.  So delicious, light and healthy for you.

This has always been my go-to summertime salad, but you will enjoy serving this salad all year round.

You may also love my low-FODMAP Caesar Salad, low-FODMAP Spinach Salad with cranberries and pumpkin seeds or my low-FODMAP Southwest Salad.  Or check out over 200 more low-FODMAP recipes on my blog.

Be healthy and happy,

Rachel Pauls, MD

Everyone’s Favorite Low-FODMAP Strawberry Salad with Low-FODMAP Poppyseed Dressing; Gluten-free, Vegan

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.

Serves 4 to 6

Prep time: 20 minutes, can make dressing in advance and refrigerate before use

Ingredients

For Low-FODMAP Strawberry Salad

  • 350 g (about 1 pint) fresh strawberries, chopped or halved
    • can also add 1 cup blueberries or chopped grapes for a more colorful salad
  • 80 g toasted pecans, halved or chopped
  • 4-5 cups baby spinach, bibb or butter lettuce, romaine or radicchio or a combination!
  • 2 to 4 tablespoons low-FODMAP poppy seed salad dressing (see below recipe)
  • For non-vegan salad: add 3/4 cup crumbled feta cheese or goat cheese

For low-FODMAP Poppyseed Salad Dressing

Makes 1 cup, or 16-20 servings

  • 1/4 cup raspberry vinegar or red wine vinegar
  • 5 tablespoons sugar (feel free to increase or decrease to your preference)
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard powder
  • 1/2 cup olive oil, canola oil or avocado oil
  • 2 teaspoons mayonnaise, optional for non-vegan version and a creamier dressing (check to ensure no high fructose corn syrup in your brand)
    • I omitted mayonnaise for my recipe

Directions

Prepare low-FODMAP Poppyseed Dressing

  • Whisk the raspberry or red wine vinegar and sugar until the sugar is mostly dissolved
  • Add the poppy seeds, salt, and ground mustard, and whisk to combine
  • Whisking the dressing steadily, pour the oil into the dressing in a slow stream
  • Continue whisking until completely combined
  • If desired, add the mayonnaise and whisk again
  • Transfer to a covered container and store in the fridge for several weeks
  • Shake to recombine before using

Prepare low-FODMAP Strawberry Salad

  • Place the spinach or desired lettuce in a large bowl
  • Drizzle 1 tablespoon of the poppy seed dressing over the greens and toss gently to coat
  • Continue adding tablespoons of dressing as needed until the greens are all evenly coated with dressing
  • Add the sliced strawberries, pecans, and optional feta cheese and gently toss to combine
  • Serve immediately

  • Absolutely delicious!

 

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