Low FODMAP Quinoa, Bacon, and Cabbage Salad
Course
Main Dish
Cuisine
American
Servings
Prep Time
1
10
minutes
Cook Time
Passive Time
0
minutes
0
minutes
Servings
Prep Time
1
10
minutes
Cook Time
Passive Time
0
minutes
0
minutes
Ingredients
1
Cup
cabbage, shredded
1
Cup
iceburg lettuce, torn into bite-size pieces
1
Cup
quinoa, cooked and cooled
1
egg, hard boiled and diced
(If you like your boiled eggs a little softer, like I do, that works well here too!)
8
cherry tomatoes, cut in half
2
strips
bacon, cooked until crispy, cooled and crumbled
1
TBSP
Feta cheese, crumbled
3
oz
chicken breast, roasted and cubed
(I seasoned mine with Casa de Sante’s lemon herb seasoning)
1
TBSP
low FODMAP ranch dressing
(I used LiveWell foods’ ranch salad dressing.
Instructions
Put cabbage and lettuce into your bowl and top with quinoa and remaining salad ingredients other than the salad dressing.
If packing your salad to go, place the salad dressing into a separate sealed container.
Add salad dressing to salad and toss to combine (or cover to-go salad bowl with lid and shake to combine).
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