Thursday, April 14, 2011

#34 The Case of Grilled Fig Salad

This salad tastes way too decadent not to be dessert and yet...it's leafy greens.

Grilled Fig Salad

10 oz (284-g-pack) mixed lettuce
1 cup pecans, toasted in the oven at 350ºF for 10 min.
12 figs (more or less, depending on size), stems removed
1 teaspoon olive oil
1 cup light ricotta

Toss together the mixed lettuce, Orange Vanilla Vinaigrette and pecans.
 
Plate.
 
Cut the figs in half lengthwise and grill them face down 30 seconds in a hot, non-stick pan brushed with the olive oil.
 
Arrange the figs on the salad. Dollop with teaspoons of ricotta.
 
Makes 4 meal-size salads.
 
Becki
 
PS Also good with a bunch of raw grapes cut in half lengthwise to replace the figs.

2 comments:

  1. You're right, this could be a dessert! I LUV figs and I'm going to try this tomorrow. :-)

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    Replies
    1. Hi Patti,

      Hope you enjoy it!

      Wondering when you're going to début your new book review site. Will check your Twitter to see if there's news. Can't wait for the reveal!

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