1 rating

Spinach Salad with Grilled Figs

Name: Spinach Salad with Grilled Figs
Yield: 4
Ingredients: 5 tablespoon extra-virgin olive oil; 1 tablespoon lemon juice; 1/2 teaspoon garlic, finely chopped; 1/4 teaspoon honey; 1/8 teaspoon black pepper; 8 fresh figs, halved; 1 pound spinach, stemmed and washed; 1 yellow bell pepper, cored, seeded, and thinly sliced; 1/2 cup thinly sliced red onion; 1/4 cup crumbled feta cheese; 1/4 cup pecan pieces, toasted

August 29, 2013

Whole Foods Market

Thinkstock/iStockphoto

Summer is the perfect time to enjoy plump and juicy fresh figs. Grilling them brings out their natural sweetness, a great complement to fresh spinach and crumbled feta cheese.

Click here to see In Season: Figs.

Servings

340

Calories Per Serving

Ingredients

5 Tablespoons extra-virgin olive oil
1 Tablespoon lemon juice
1/2 Teaspoon garlic, finely chopped
1/4 Teaspoon honey
1/8 Teaspoon black pepper
8 fresh figs, halved
1 Pound spinach, stemmed and washed
1 yellow bell pepper, cored, seeded, and thinly sliced
1/2 Cup thinly sliced red onion
1/4 Cup crumbled feta cheese
1/4 Cup pecan pieces, toasted

Directions

Combine 1/4 cup of the oil, lemon juice, garlic, honey, and black pepper to make a dressing; set aside. Preheat grill. Rub figs all over with remaining 1 tablespoon oil, then grill, skin side up, over a medium-hot fire for 2 to 3 minutes.

Toss spinach, bell peppers, and onions with dressing in a large bowl. Transfer salad mixture to 4 plates, then sprinkle with feta and pecans. Place 4 pieces of grilled fig on each plate and serve.