Thursday, April 14, 2011

#34 The Case of Grilled Fig Salad

This salad tastes way too decadent not to be dessert and'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.
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.
PS Also good with a bunch of raw grapes cut in half lengthwise to replace the figs.


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

    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!