Better than Waldorf salad with gorgonzola cream (low FODMAP)

20 Minutes • Gluten-free • Vegetarian • Low FODMAP • Serves 4 - 6 • This salad is crunchy, flavorful, high protein, and packed with low FODMAP goodies! It’s a perfect vegetarian main course or hearty side salad. Don’t like gorgonzola? Pick a different dressing from our Salad Pantry!

SALAD INGREDIENTS:

3 - 4 cups baby arugula or romaine - washed and as dry as possible

3 - 4 mini Persian or English cucumbers - peeled and thinly sliced

1 bunch radishes - thinly sliced

5 green onions or spring onions (green part only) - thinly sliced

1/2 cup flat-leaf parsley - chopped

1 hard-boiled egg per serving - chopped

1/2 cup walnut halves (leave whole)

1/2 cup roasted and salted pumpkin seeds - see our recipe here

DRESSING INGREDIENTS:

3 tablespoons gorgonzola or blue cheese crumbles at room temperature

2 tablespoons low FODMAP mayonnaise

1/2 cup lactose-free sour cream

Zest of one lime (2 teaspoons)

2 tablespoons freshly squeezed lime juice

1/2 - 1 teaspoon Kosher salt or sea salt

10 grinds of black pepper

DIRECTIONS:

In a small bowl, whisk together the gorgonzola or blue cheese crumbles, mayonnaise, sour cream, lime juice and zest, salt, and pepper, and stir until well combined. Taste adjust seasoning as needed. Cover and chill until ready to serve.

In a large bowl, add all the ingredients except the hard-boiled eggs. Pour on the dressing and toss well to combine. Peel and chop the eggs and fold gently into the salad. Alternatively, peel and slice the hard-boiled eggs. Fan the eggs on each plate next to the salad. Add a dash of salt and a light grinding of pepper to the fanned eggs.

Why is it called Waldorf Salad? Waldorf salad is named for the Waldorf-Astoria hotel in New York City, where it was first created for a charity ball given in honor of the St. Mary's Hospital for Children on March 14, 1896 (which also happens to be Einstein’s 17th Birthday).

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