Total Time
30mins
Prep 22 mins
Cook 8 mins

This recipe is from Vegetarian Times. I adapted it to be lower in fat and carbs by substituting canned artichoke hearts for marinated and rice vinegar for brown rice syrup.

Ingredients Nutrition

Directions

  1. Heat 1 tsp oil in skillet over medium heat.
  2. Add onion and garlic, and saute for 2 minutes.
  3. Add pinch of salt and saute another minute.
  4. Stir in artichoke hearts and red pepper, and saute another 2 minutes or until heated through.
  5. Transfer to bowl.
  6. Heat remaining 1 Tbs. oil and chili powder in same skillet over medium heat, stirring to combine.
  7. Lay figs cut side down in oil, and cook 2 minutes. Transfer to plate.
  8. To make Dressing:.
  9. Whisk together oil, lime juice, and vinegars.
  10. Place watercress on salad plates. Top with artichoke mixture and drizzle with 2 Tbs. dressing.
  11. Add figs, sprinkle with pecans and green onions.