| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | Servings | ||
INGREDIENTS
| 5 | tb | Olive oil |
| 1 | tb | Fresh lemon juice |
| 1/2 | ts | Garlic; minced |
| 1/4 | ts | Honey |
| 1/8 | ts | Freshly ground black pepper |
| 8 | Figs | |
| 1 | lb | Fresh spinach; stemmed and washed |
| 1 | Yellow bell pepper; julienned | |
| 1/2 | c | Red onion; julienned |
| 1/4 | c | Feta cheese; crumbled |
| 1/4 | c | Pecan pieces; toasted |
INSTRUCTIONS
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, 1/2 high fat meat, 4 fat Recipe by: Wholefoods Market, Inc. Posted to MC-Recipe Digest V1 #1023 by Suzy Wert <SuzyWert@aol.com> on Jan 19, 1998
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