Fig and Artichoke Salad
photo by Maureenie
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 4.92 ml olive oil
- 0.25 ml coarse salt
- 236.59 ml red onion, thinly sliced (approx. 1 small)
- 3 garlic cloves, minced
- 283.49 g can artichoke hearts, rinsed, drained, and halved lengthwise
- 1 roasted red pepper, thinly sliced
- 14.79 ml olive oil
- 1.23 ml chili powder
- 10 fresh figs, halved lengthwise
- 2 bunch watercress, trimmed
- 118.29 ml pecans
- 2 green onions, minced
-
Dressing
- 59.14 ml olive oil
- 44.37 ml lime juice
- 9.85 ml red wine vinegar
- 9.85 ml rice vinegar
directions
- Heat 1 tsp oil in skillet over medium heat.
- Add onion and garlic, and saute for 2 minutes.
- Add pinch of salt and saute another minute.
- Stir in artichoke hearts and red pepper, and saute another 2 minutes or until heated through.
- Transfer to bowl.
- 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.
- To make Dressing:.
- Whisk together oil, lime juice, and vinegars.
- Place watercress on salad plates. Top with artichoke mixture and drizzle with 2 Tbs. dressing.
- Add figs, sprinkle with pecans and green onions.
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RECIPE SUBMITTED BY
I am an attorney and have been married 25 years. I enjoy cooking and creating good meals, but on weekends only! My favorite cookbook is the Jane Brody Good Food Book, but having said that, I usually find something that I love in most cookbooks! My current passion is adopting favorite recipes and making them healthy and yummy (or just finding great recipes that promote good health!).