Figs and Fruit Salad

    This colorful side salad goes well with grilled beef or chicken.

    By
    BHG Test Kitchen
    BHG Test Kitchen

    The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen.

    Learn about BHG's Editorial Process
    Updated on October 12, 2012
    Start To Finish Time:
    50 mins
    Servings:
    6
    Jump to Nutrition Facts

    Ingredients

    • ¾ cup dried Calimyrna (light or golden) figs (3 to 4 oz.)

    • 1 tablespoon walnut oil

    • 6 cup torn fresh spinach

    • ⅓ cup broken walnuts, toasted

    • 1 recipe Walnut Oil Vinaigrette (see recipe below)

    • 2 oranges, peeled and sliced crosswise

    • 3 ounce semisoft goat cheese, broken into large chunks (optional)

    Walnut Oil Vinaigrette

    • 3 tablespoon rice vinegar

    • 3 tablespoon walnut oil

    • 1 small clove garlic

    • 2 tablespoon snipped fresh mint

    • ¼ teaspoon pepper

    • ⅛ teaspoon salt

    Directions

    1. Remove stems from figs; halve figs lengthwise. Pour enough boiling water over figs to cover; let figs stand for 30 minutes. Drain.

    2. 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.

    3. In a large bowl combine the fresh spinach and toasted walnuts. Drizzle with Walnut Oil Vinaigrette; toss gently to coat.

    4. 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

    1. 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 (per serving)

    184 Calories
    13g Fat
    15g Carbs
    2g Protein
    Nutrition Facts
    Servings Per Recipe 6
    Calories 184
    % Daily Value *
    Total Fat 13g 17%
    Saturated Fat 1g 5%
    Sodium 74mg 3%
    Total Carbohydrate 15g 5%
    Protein 2g

    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.