nutritional information

Per SERVING:

  • Calories: 224
  • Protein: 2 g
  • Total Fat: 14.5 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 24 g
  • Cholesterol: 0 mg
  • Sodium: 240 mg
  • Fiber: 5 g
  • Sugar: 9 g
Vegan

Spicy Fig and Artichoke Salad

Spicy Fig and Artichoke Salad

Serves 6

30 minutes or fewer

Savor the last of the season's fresh figs with a sweet-and-spicy salad that makes a perfect light meal.
  • 1 Tbs. plus 1 tsp. olive oil, divided
  • 1 small red onion, thinly sliced (1 cup)
  • 3 cloves garlic, thinly sliced
  • 1 6.5-oz. jar marinated artichoke hearts, rinsed, drained, and halved lengthwise
  • 1 jarred roasted red pepper, drained and thinly sliced
  • ¼ tsp. chili powder
  • 10 fresh figs, halved
  • 2 bunches watercress, trimmed
  • ½ cup chopped pecans
  • 2 green onions, thinly sliced (¼ cup)
  • ¼ cup olive oil
  • 3 Tbs. lime juice
  • 2 tsp. red wine vinegar
  • 2 tsp. brown rice syrup

1. Heat 1 tsp. oil in skillet over medium heat. Add onion and garlic, and sauté 2 minutes. Add pinch of salt, and sauté 1 minute more. Stir in artichoke hearts and red pepper, and sauté 2 minutes, or until heated through. Transfer to bowl.

2. Heat remaining 1 Tbs. oil and chili powder in same skillet over medium heat, stirring to combine. Lay figs cut-side down in oil, and cook 2 minutes. Transfer to plate.

3. To make Dressing: Whisk together oil, lime juice, vinegar, and brown rice syrup. Season with salt and pepper.

4. Place watercress on platter. Top with artichoke mixture, and drizzle with 3 Tbs. dressing. Add figs, sprinkle with pecans and green onions, and pass remaining dressing.

October 2007

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