Thursday, April 14, 2011

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
Orange Vanilla Vinaigrette (sharing my homemade recipe next post) 
1 cup pecans, toasted in the oven at 350ºF for 10 min.
12 figs (more or less, depending on size), stems removed
1 tsp 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.


  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!