Figs and Fruit Salad
This colorful side salad goes well with grilled beef or chicken.
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Figs and Fruit Salad
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Directions
- Remove stems from figs; halve figs lengthwise. Pour enough boiling water over figs to cover; let figs stand for 30 minutes. Drain.
- In a medium skillet heat walnut oil over medium heat for 15 seconds; add figs. Cook for 3 to 4 minutes of until lightly browned, stirring gently to prevent burning. Remove from heat; set aside to cool.
- In a large bowl combine the fresh spinach and toasted walnuts. Drizzle with Walnut Oil Vinaigrette; toss gently to coat.
- To serve, divide spinach mixture among 6 individual bowls. Arrange the orange slices and figs atop spinach. If desired, add goat cheese to each salad. Makes 6 side-dish servings.
Walnut Oil Vinaigrette
Directions
- In a blender container or food processor bowl combine rice vinegar, walnut oil, garlic, mint, pepper, and salt. Cover and blend or process until nearly smooth.
Nutrition Facts (Figs and Fruit Salad)
- Per serving:
- 184 kcal ,
- 13 g fat
- (1 g sat. fat ,
- 74 mg sodium ,
- 15 g carb. ,
- 3 g fiber ,
- 2 g pro.