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Fig and Fruit Salad

Makes: 10 servings
Prep 20 mins Bake 350°F 5 mins
Fig and Fruit Salad
  • 2/3  cup  walnuts
  • 1/3  cup  rice vinegar
  • 1/3  cup  walnut oil
  • 2  small cloves garlic, minced
  • 1/4  cup  snipped fresh mint
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 10  cups  torn fresh spinach
  • 4  oranges and/or grapefruit, peeled and sliced crosswise
  • 10  fresh figs, halved lengthwise
  • 6  ounces  semisoft goat cheese, broken into large chunks (optional)

1. To toast walnuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake in preheated oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice so nuts do not burn.

2. Meanwhile, place rice vinegar, walnut oil, garlic, mint, salt, and pepper in a blender container or food processor bowl. Cover and blend or process until nearly smooth.

3. Combine the spinach and toasted walnuts in a large bowl. Drizzle spinach mixture with dressing; toss gently to coat. Place spinach in 10 serving bowls or plates. Arrange orange and/or grapefruit slices and figs on greens. If desired, add goat cheese.

Nutrition Facts (Fig and Fruit Salad)
  • Servings Per Recipe 10,
  • cal. (kcal) 186,
  • Fat, total (g) 13,
  • sat. fat (g) 1,
  • carb. (g) 17,
  • fiber (g) 6,
  • pro. (g) 3,
  • vit. A (RE) 381,
  • vit. C (mg) 37,
  • sodium (mg) 97,
  • calcium (mg) 81,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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