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| Fresh Fig and Pear Salad |
| This attractive salad features figs in a wonderful mix of flavors. Fresh figs are preferable, but if they are not available, you can poach dried figs and use them. This salad can be prepared in advance, and held for a few hours at room temperature, covered with plastic wrap. Make the vinaigrette a day or two ahead, let come to room temperature; shake well and drizzle over salads just before serving. |
Ingredients:
1 cup (4 ounces) chopped walnuts
6 cups mixed baby lettuces, rinsed and dried
2 Bosc pears, cored and thinly sliced
6 fresh figs, cut into eighths
1 cup (4 ounces Parmesan cheese, shaved
1/4 cup chopped parsley
1/2 teaspoon freshly ground pepper
VINAIGRETTE
1/4 cup COLAVITA Extra Virgin Olive Oil
2 tablespoons COLAVITA Balsamic Vinegar
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
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Preparation:
Preheat oven to 350 degrees F. Spread walnuts in baking pan and bake until lightly toasted, stirring once or twice, about 7 minutes. Set aside to cool. Line plates with lettuces. Arrange pear slices on top in fan shape. Scatter figs and cheese over pears. Sprinkle toasted walnuts and parsley over salads.
Vinaigrette: In glass jar with tight-fitting lid, combine all ingredients and shake well. Just before serving, drizzle vinaigrette over salads.
Per Serving: 414 Calories (kcal); 27g Fat (6g Sat, 11g Mono, 8g Poly); 19g Protein; 32g Carbohydrates; 9g Dietary Fiber; 15mg Cholesterol; 466mg Sodium. Food Exchanges: 0 Grain (Starch) 1 1/2 Lean Meat; 2 Vegetable; 1 Fruit; 4 Fat.
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