Green Salad With Dried Figs And Nuts Food
FIG AND ARUGULA SALAD
So simple and so delicious!
Provided by Serena123
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Toss arugula, figs, Parmesan cheese, and pine nuts together in a large bowl.
- Drizzle honey and balsamic vinegar over salad before serving.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 30.5 g, Cholesterol 4.4 mg, Fat 4.1 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 85.4 mg, Sugar 26.6 g
FRESH PEAR AND FIG MIXED GREEN SALAD
Provided by Reggie Southerland
Categories appetizer
Time 10m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Place a pile of greens on each salad plate. Arrange the fruits on top and sprinkle with cheese and nuts. Lightly drizzle with vinaigrette.;
- Combine all the ingredients in a bowl and whisk to combine.
GREEN SALAD WITH DRIED FIGS AND NUTS
Make and share this Green Salad With Dried Figs and Nuts recipe from Food.com.
Provided by ThatSouthernBelle
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut greens into large pieces and place in a bowl.
- Add the shallots and mix.
- Add half the figs and walnuts.
- Put all the dressing ingredients in a glass jar, close the jar tightly and shake until well blended.
- Pour the dressing over the salad, mix well and transfer to a platter.
- Sprinkle the rest of the figs and walnuts on top and serve immediately.
Nutrition Facts : Calories 281.3, Fat 22.1, SaturatedFat 2.9, Sodium 88.9, Carbohydrate 19.7, Fiber 6.8, Sugar 8, Protein 5.7
GREEN SALAD WITH FIGS, WALNUTS, & BLUE CHEESE
Clipped from Canadian House and Home magazine. Nice salad for a special occasion or anytime., Adding pears and cranberries is nice with the figs and blue cheese.
Provided by cookalot 2
Categories Salad Dressings
Time 18m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Dressing.
- In a medium mixing bowl,mix together vinegar, mustard, and honey until combined.
- Whisk in olive oil.
- Whisk in orange juice, salt and pepper.
- Salad.
- Toast walnut pieces in a skillet over medium heat, until they become brown and fragrant.
- Cool walnuts.
- Toss greens with 3/4 of the dressing.
- Place greens on serving platter.
- Toss with nuts,greens,and blue cheese.
- Drizzle with remaining dressing.
GREEN SALAD WITH DRIED FIGS, BLUE CHEESE, WALNUTS, AND SHERRY VINAIGRETTE
Steps:
- Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad.
- Sherry Vinaigrette
- Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified. Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.
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CITRUS SALAD WITH FIGS | VALLEY FIG GROWERS
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- Cut away peel and pith from grapefruits and oranges. Cut each fruit in half lengthwise, then slice crosswise into ¼-inch- thick pieces. Transfer fruit to bowl and toss with sugar and ½ teaspoon salt. Set aside for 15 minutes.
- Melt butter in 8-inch skillet over medium heat. Add pecans and ½ teaspoon salt and cook, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer pecans to paper towel–lined plate and set aside.
- Drain fruit in colander set over bowl, reserving 2 tablespoons juices. Transfer fruit to platter, arrange in even layer, and drizzle with oil. Whisk shallot, mustard, and reserved juices together in medium bowl. Add watercress, ½ cup figs, and ¼ cup pecans and toss to combine.
- Arrange watercress mixture over fruit, leaving 1-inch border around edges. Sprinkle with remaining ½ cup figs and remaining ¼ cup pecans. Season with salt and pepper to taste. Serve immediately.
GREEN SALAD WITH DRIED FIGS, BLUE CHEESE, WALNUTS, AND ...
Instructions. Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of …
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- Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad.
- Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified.
MIXED-GREENS-AND-HERB SALAD WITH FIGS AND ... - FOOD & …
In a large bowl, whisk the vinegar with the oil and season with salt and pepper. Add the figs, greens, parsley, mint, dill, chives, pecorino and …
From foodandwine.com
5/5 Category Mixed Green SaladServings 4Total Time 20 mins
From foodandwine.com
5/5 Category Mixed Green SaladServings 4Total Time 20 mins
- Preheat the oven to 350°. Spread the walnuts in a pie plate and toast until golden, about 10 minutes; let cool, then coarsely chop.
- In a large bowl, whisk the vinegar with the oil and season with salt and pepper. Add the figs, greens, parsley, mint, dill, chives, pecorino and walnuts and toss gently. Serve right away.
RECIPE FOR GREEN SALAD WITH FIG BALSAMIC DRESSING
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- Mix the shallots, mustard, salt, pepper, olive oil, and vinegar into a small jar and shake until emulsified.Slice figs in quarters or slices. Crumble blue cheese if necessary.
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- Preheat oven to 375°F. Toss together walnuts, cayenne, 1 tablespoon oil, and 1/8 teaspoon salt on a small baking sheet.
- Whisk together balsamic vinegar, honey, remaining 2 tablespoons oil, and remaining 3/4 teaspoon salt in a small bowl.
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- Heat a grill pan or grill over medium-high heat until hot. Spray with a little non-stick spray or brush with a tiny bit canola oil. Trim the stems off the figs and cut them in half vertically. Brush the cut surface with a little olive oil. Alternatively, place the oil on a small plate and dip the figs in it. Place the figs cut side down on the hot grill pan. Grill for 1-2 minutes, until grill marks appear and the surface is golden or browned. Remove figs to a clean plate or piece of waxed paper.
- Make the vinaigrette by whisking the ingredients together in a small bowl. Place salad greens on plates, add the nuts, cranberries and cheese (if using), add your grilled figs, and drizzle with a little of the vinaigrette. Alternatively, place about half of the vinaigrette in a medium bowl, add the greens and toss to coat with your clean hands. You’ll use less dressing this way. Then add your “goodies” as desired. Serve and enjoy!
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- . Preheat the oven to 350°. Spread the nuts on a large baking sheet and bake for 10 minutes, or until golden and fragrant. Let cool, then coarsely chop.
- In a large bowl, combine the shallot, vinegar and mustard. Whisk in the olive oil and walnut oil in a thin, steady stream. Season with salt and pepper.
- Add the mixed greens, nuts and dried pears and cranberries to the bowl and toss. Serve immediately.
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