For the salad

2 tbsp olive oil

3 slices parma ham

4 thin slices gluten free ciabatta

200g/7oz baby spinach, washed

½ beef tomato, seeds removed, chopped

For the dressing

1 tbsp chopped fresh chives

1 tbsp balsamic vinegar

1 tbsp olive oil

salt and freshly ground black pepper


For the salad, heat one tablespoon of the oil in a large non-stick frying pan and fry the parma ham for one minute on each side, or until golden-brown. Remove from the pan and drain on kitchen paper.

In the same pan, heat the remaining oil, place the gluten free ciabatta slices into the pan and cook until golden-brown.

Place the spinach and tomato into a large bowl. Place the dressing ingredients into a small bowl, mix together well and pour over the salad. Mix well to combine.

Transfer the salad to a large plate and top with the glutene free croutons and parma ham.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Parma ham and spinach salad
*We recommend the help  of a registered dietician
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