Fig and Artichoke Salad

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

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Recipe 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: 6

UNITS: US

INGREDIENTS

Nutrition

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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