Description
A divine decadent blue cheese steak salad with pecans, egg and tomato. Perfect for a summer dinner or lunch. Low FODMAP and gluten-free.
Ingredients
Scale
- 200 gr steak
- 100 gr mixed lettuce
- 60 gr blue cheese
- 2 eggs
- 120 g tomatoes*
- 20 gr pecans
For the dressing
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp mustard (choose a low FODMAP variant)
- Pepper
- Salt
Instructions
- Boil the eggs.
- Fry the steak until done on both sides. Cook it as you prefer it: medium, rare or well done. Season with salt and pepper.
- Divide the lettuce over two plates. Cut the tomatoes in wedges and the eggs in pieces and put this on top of the lettuce.
- Cut the steak into slices and put this on the lettuce too.
- Make the dressing by mixing all ingredients for the dressing together and put this on top of the lettuce.
- Finally, crumble the blue cheese and the pecans over the salad.
Notes
*Note that tomatoes are limited low FODMAP. If you use this amount, this is a safe low FODMAP amount for 2 servings.
- Prep Time: 15 mins