Fody's Low FODMAP Salad Nachos

Preheat oven to 450F/230C. Have a large rimmed baking sheet pan handy.

For the low FODMAP Dressing: Whisk together the lactose-free sour cream, Fody Taco Sauce and lime juice. Season to taste with salt; set aside.

For the low FODMAP Salad: Toss the romaine and baby lettuce together with the salad dressing; set aside.

For the low FODMAP Nachos: Heat a large skillet over medium heat. Add the oil and heat until shimmering. Add the scallions and sauté for a couple of minutes or until softened. Add the ground turkey, breaking it up with a spatula as you add it to the pan. Sauté turkey until it begins to lose its pink color. Add 2 tablespoons of the Fody Taco Sauce and continue to sauté until the turkey is cooked through. Keep warm and set aside.

Scatter tortilla chips out on your large rimmed pan. Sprinkle cooked turkey all over the chips, then sprinkle both cheeses all over the turkey.

Bake for about 3 to 5 minutes or until all the cheese is melted and beginning to bubble. Arrange dressed salad over the hot nachos. Quickly scatter the olive and radish slices over the top (serrano pepper, too, if you like things spicy). Drizzle with creamy low FODMAP dressing and remaining 2 tablespoons of Fody Taco Sauce. Serve immediately.