Fig and Artichoke Salad

"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 photo by Maureenie
photo by Maureenie
Ready In:
30mins
Ingredients:
16
Serves:
6
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ingredients

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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!).
 
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