Spinach salad with grilled figs and feta

4 Servings

Ingredients

Quantity Ingredient
5 tablespoons Olive oil
1 tablespoon Fresh lemon juice
½ teaspoon Garlic; minced
¼ teaspoon Honey
⅛ teaspoon Freshly ground black pepper
8 Figs
1 pounds Fresh spinach; stemmed and washed
1 Yellow bell pepper; julienned
½ cup Red onion; julienned
¼ cup Feta cheese; crumbled
¼ cup Pecan pieces; toasted

Directions

Combine 4 T olive oil, lemon juice, garlic, honey, and black pepper to make the dressing; set aside.

Cut figs in half lengthwise, rub with remaining olive oil. Grill skin side up over medium hot fire 2-3 minutes.

Toss spinach, bell peppers, and onion with dressing. Split onto 4 plates.

Sprinkle each salad with feta and pecans. Place 4 pieces of fig on each plate and serve.

When figs are grilled, the sugars on their surface become caramelized, making the sweet flavors more accessible to the palate by warming them. The crunch of toasted pecans balances the creaminess of feta.

Nutritional information per serving (4): 363 calories, 7 g protein, 27 g fat (5 g sat), 29 g carbohydrates, 14 mg cholesterol, 263 mg sodium Exchanges: 3 vegetable, 1 fruit, ½ high fat meat, 4 fat Recipe by: Wholefoods Market, Inc.

Posted to MC-Recipe Digest V1 #1023 by Suzy Wert <SuzyWert@...> on Jan 19, 1998

Related recipes