Ellens Spinach And Fig Salad Food
ELLEN'S SPINACH AND FIG SALAD
Surprisingly light but decadent-tasting salad. The balsamic reduction provides enough moisture so that no additional salad dressing is needed. Serves 2 entree-sized salads or 4 small appetizer salads.
Provided by EllenB5
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in a skillet over medium-low heat; cook and stir onion with a pinch of salt until lightly browned and caramelized, 10 to 15 minutes. Add figs and balsamic vinegar to onion; cook over medium heat until vinegar is reduced by half, about 5 minutes. Season fig mixture with salt and pepper.
- Spread spinach onto serving plates and top with fig mixture and Gorgonzola cheese.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 41.4 g, Cholesterol 18.1 mg, Fat 10.4 g, Fiber 7.1 g, Protein 7.3 g, SaturatedFat 3.8 g, Sodium 224 mg, Sugar 31.7 g
CRANBERRY SPINACH SALAD WITH FIG BALSAMIC VINAIGRETTE
[DRAFT]
Provided by Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the balsamic vinegar in a small bowl and slowly whisk in the olive oil until emulsified. Season with salt and pepper.
- In a large bowl, toss the spinach, cranberries and almonds with some of the vinaigrette. Toss to mix and serve.
SPINACH, FIG, AND GOAT CHEESE SALAD WITH ORANGE HONEY DRESSING
Make and share this Spinach, Fig, and Goat Cheese Salad With Orange Honey Dressing recipe from Food.com.
Provided by Rita1652
Categories Oranges
Time 19m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Grill figs on hot grill cut side down 3-4 minutes.
- Mix dressing ingredient together.
- Mix first 4 ingredients of salad into dressing to coat.
- Plate salad on 4 chilled plates.
- Top each salad with figs cheese and nuts.
- Serve with fresh cracked pepper.
SPINACH-AND-GOAT-CHEESE SALAD
Figs add a lovely sweetness to this classic salad combination.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together mustard and vinegar; season with salt and pepper. Whisking constantly, add oil in a slow, steady stream until emulsified.
- Place nuts and spinach in a serving bowl. Sprinkle with cheese, and add figs; gently toss with vinaigrette to combine.
FRESH FIG AND FETA SALAD WITH TOASTED WALNUTS
It's fig time here in SW France, and I have been busy making up new fig recipes, as well as making jams, pickles, alcohol steeped figs and chutneys with all our harvest! This was thrown together one Sunday afternoon as a starter for a lazy Al Fresco Sunday lunch - and since then I have had requests for it nearly every day! If you are lucky enough to have a fig tree, try and garnish the individual plates with a couple of washed leaves - it really adds a certain panache to the appearance of the salad! I have made this with Chevre - Goat's Cheese as well as Feta, and it was just as delicious. Amounts given are for a starter for 6 people - and assuming that the figs are medium to large in size; please adjust the quantities if necessary. Toasting the walnuts beforehand is well worth the effort, and if you toast more than is needed, any excess can be stored in an airtight container.
Provided by French Tart
Categories Salad Dressings
Time 5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Toasted Walnuts:.
- In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
- Vinaigrette:.
- Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the mustard and walnut oil, then shake again to emulsify - the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
- Salad:.
- Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates - allowing 4 to 5 fresh figs per person, depending on the size.
- Sprinkle 1 to 1 1/2 ozs of crumbled feta or goat's cheese per person, over the top of the fresh figs.
- Scatter the chopped,toasted walnuts over the fig salad.
- Just before serving, drizzle the vinaigrette over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available.
- Serve with crusty bread and butter.
- Can also be served as a dessert/cheese course combined.
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- Toss the butternut squash cubes with dried thyme and a pinch of salt and pepper, then transfer them to the prepared baking sheet. Roast for around 20 minutes until the butternut squash is tender and lightly golden-brown.
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- Preheat oven to 350 degrees F. Spread walnuts into a single layer on a small baking sheet. Roast for 5-10 minutes until fragrant and toasted, stirring halfway through. Let cool while you prepare the vinaigrette.
- In a small bowl, stir together shallots, 1 tablespoon vinegar, honey, salt, and pepper. Slowly drizzle in walnut oil, whisking, until emulsified.
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- Place spinach on the plate, add pear, figs, drizzle with dressing and sprinkle with pumpkin seeds.
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- Cook bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Remove bacon to a paper towel-lined plate; pour off 1 Tbsp. fat; reserve (about 1 Tbsp. will remain). When bacon has cooled, crumble.
- Add chickpeas to same skillet and cook, stirring, until lightly browned and slightly crisped, 7 to 10 minutes. Place spinach in a large bowl; scatter chickpeas over spinach.
- Remove skillet from heat and whisk in vinegar (watch out, as mixture may spatter). Add mustard and, while skillet is still warm, whisk in reserved bacon fat and olive oil. Quickly scrape dressing into bowl with spinach and chickpeas. Add figs and crumbled bacon. Toss together well, sprinkle with blue cheese, if desired, and serve.
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- For the vinaigrette, in a blender container or food-processor bowl, combine rice vinegar, walnut oil, mint, garlic, pepper, and salt. Cover, blend or process until nearly smooth; set aside.
- Combine fresh spinach and toasted walnuts in a large bowl. Drizzle spinach mixture with vinaigrette; toss gently to coat. Divide spinach mixture among six chilled bowls or plates. Arrange figs and grapefruit slices on greens. Add goat cheese. Makes 6 side-dish servings.
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- In a small container combine the balsamic vinegar, dijon mustard, 1 tablespoon of olive oil and 1 teaspoon of honey. Season generously with salt and pepper. Whisk to combine or put a lid on the container and shake vigorously.
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ELLEN'S SPINACH AND FIG SALAD - PINTEREST.COM
Jul 6, 2019 - Figs and onions are caramelized and simmered in a balsamic reduction and tossed with spinach and Gorgonzola cheese for a decadent salad.
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FIG SPINACH SALAD RECIPES
ELLEN'S SPINACH AND FIG SALAD. Surprisingly light but decadent-tasting salad. The balsamic reduction provides enough moisture so that no additional salad dressing is needed. Serves 2 entree-sized salads or 4 small appetizer salads. Provided by EllenB5. Categories Salad Green Salad Recipes Spinach Salad Recipes. Time 30m. Yield 2. Number Of Ingredients 7. …
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ELLEN'S SPINACH AND FIG SALAD PRINTER FRIENDLY RECIPE
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TASTY RECIPES ELLEN'S SPINACH AND FIG SALAD - RECIPES FOOD
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Sep 6, 2017 - This Spinach Fig Salad is made with fresh figs, avocado, toasted walnuts, and homemade balsamic vinaigrette for a delicious fall salad. Sep 6, 2017 - This Spinach Fig Salad is made with fresh figs, avocado, toasted walnuts, and homemade balsamic vinaigrette for a delicious fall salad. Pinterest. Today. Explore. When the auto-complete results are available, …
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Ellen's Spinach and Fig Salad Recipe. Combine ingredients to make the Pomegranate Vinaigrette. Seal, shake and season to taste. 2. Add walnuts and cranberries to spinach. Drizzle vinaigrette on top and serve. 8 to 10 ounces baby spinach 4 ounces fresh goat cheese, crumbled 8 to 10 fresh figs, halved. Spinach Fig Salad with Balsamic Vinaigrette. Spinach, Fig, and …
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Ellens Spinach and Fig Salad Recipe. 2 teaspoons olive oil; 1/2 onion, chopped; salt and ground black pepper to taste; 1 pint fresh figs, quartered; 2 tablespoons balsamic vinegar; 4 cups fresh spinach; 1/4 cup crumbled Gorgonzola cheese ; Heat olive oil in a skillet over medium-low heat; cook and stir onion with a pinch of salt until lightly browned and caramelized, 10 to 15 minutes. …
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