Filled with fresh flavors, this quick and easy Low FODMAP Cobb Salad recipe is perfect for a satisfying lunch entree or side salad.
I LOVE salads, but only if they have a lot of stuff to fill me up!
No one’s got time for a wimpy salad. 🙂
Naturally, cobbs are a fave, simply because they are packed with a whole bunch of flavorful ingredients and this low FODMAP Cobb Salad is no exception!
Typical cobbs include Roquefort or blue cheese, but because dairy is no bueno for me (and lots of other low FODMAP folks), I substitute kalamata olives for a similar brininess (or in my husband’s words “stank”).
He’s not an olive lover. I’m surprised we’ve lasted this long …
Just kidding, I love him and all his olive-hating glory. 🙂
Know what else I love? This salad! Go try it. You won’t regret it!
Adding Low FODMAP Cheese:
If you’re one of those lucky folks who tolerates cheese, feel free to add a little for extra flavor. Some low FODMAP cheese options are:
- Cheddar: up to 2 slices or 40 grams
- Colby: up to 2 slices or 40 grams
- Feta: up to ½ cup, crumbled or 125 grams
- Goat: up to ½ cup, crumbled or 60 grams
- Havarti: up to 2 slices or 54 grams
- Swiss: up to 2 slices or 54 grams
Serving Suggestions:
In my opinion, this Low FODMAP Cobb Salad is a pretty standalone salad, but if you are looking to add additional components, consider the following:
- Slice of low FODMAP toast (my go-to is Udi’s Gluten Free White Sandwich Bread) topped with chive butter
- Up to 20 rice crackers
- 1 cup grapes
LOW FODMAP COBB SALAD
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 4 1x
Print Recipe
Pin RecipeDescription
Filled with fresh flavors, this quick and easy low FODMAP cobb salad is perfect for a satisfying lunch.
Ingredients
Salad
- 1 bag mixed greens, chopped
- 2 Roma tomatoes, diced
- 4 slices Perfectly Baked Bacon (or cooked bacon), crumbled
- 2 cups cooked chicken, diced
- 4 hardboiled eggs, diced
- ½ cup Kalamata olives pitted and halved
- ¼ cup minced chives
Red Wine Vinaigrette
- 2 Tbsp. red wine vinegar
- 2 tsp. Dijon mustard
- 1 tsp. maple syrup
- ¼ cup olive oil
- Salt and pepper, to taste
Instructions
- In a large bowl, toss together all salad ingredients, until well mixed.
- Whisk vinaigrette ingredients and season, to taste.
- Toss salad with vinaigrette and enjoy!
Notes
Make ahead? Prepare and store salad and vinaigrette separately. Toss right before serving.
- Category: Main Dish
- Method: No Cook
- Cuisine: American
Jody says
I could cry. Thank God I found you, and thank you for all these outstanding recipes!! After a really rough 5 months of suffering and seemingly endless testing, my 14 year old daughter has been diagnosed with IBS. We have really struggled finding foods that she can tolerate. We are beginning the low FODMAP foods today, and what a blessing to find your recipes!! Thank you and God bless you!
Emily says
Hi Jody! Thank YOU for all of the kind words. I am so sorry that you and your daughter have had to go through all of this, but I hope now that that she received a diagnosis, she can finally start to feel better! Please let me know if there is anything I can do to help make this journey a little easier. 🙂 Sending lots and lots of well wishes your (and your daughter’s) way!