Name: Fig and Artichoke Salad
Prep time: 22 min
Cook time: 8 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 teaspoon olive oil; 1 pinch coarse salt; 1 cup red onion, thinly sliced (approx. 1 small); 3 garlic cloves, minced; 1 (10 ounce) can artichoke hearts, rinsed, drained, and halved lengthwise; 1 roasted red pepper, thinly sliced; 1 tablespoon olive oil; 1/4 teaspoon chili powder; 10 fresh figs, halved lengthwise; 2 bunches watercress, trimmed; 1/2 cup pecans; 2 green onions, minced; 1/4 cup olive oil; 3 tablespoons lime juice; 2 teaspoons red wine vinegar; 2 teaspoons rice vinegar

Recipe by Maureenie

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Fig and Artichoke Salad created by Maureenie

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.

Ready In:: 30mins
Serves:
Units:

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ingredients

1 teaspoon olive oil
1 pinch coarse salt
1 cup red onion, thinly sliced (approx. 1 small)
3 garlic cloves, minced
1 (10 ounce) can artichoke hearts, rinsed, drained, and halved lengthwise
1 roasted red pepper, thinly sliced
1 tablespoon olive oil
¹⁄₄ teaspoon chili powder
10 fresh figs, halved lengthwise
2 bunches watercress, trimmed
¹⁄₂ cup pecans
2 green onions, minced
Dressing
¹⁄₄ cup olive oil
3 tablespoons lime juice
2 teaspoons red wine vinegar
2 teaspoons 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 MADE WITH LOVE BY

@Maureenie

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@Maureenie

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"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."

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photo by Maureenie

10/2/2007

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creation by Maureenie

9/30/2007

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.