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

Source: Better Homes and Gardens
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Figs and Fruit Salad

Ingredients

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Directions

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

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  • 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.

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

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  • 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.

Nutrition Facts (Figs and Fruit Salad)

184 calories; 13 g total fat; 1 g saturated fat; 0 mg cholesterol; 74 mg sodium. 15 g carbohydrates; 3 g fiber; 2 g protein;

Walnut Oil Vinaigrette

Ingredients

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Directions

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  • 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.

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