Grilled Figs with Beets and Spinach Salad
"Recipe source: Under the Fig Leaf cookbook."
Original is 4 servings
Ingredients
- Salad
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- Vinaigrette
Nutritional
- Serving Size: 1 (259.2 g)
- Calories 341.6
- Total Fat - 23.7 g
- Saturated Fat - 3.5 g
- Cholesterol - 4 mg
- Sodium - 117.7 mg
- Total Carbohydrate - 31.1 g
- Dietary Fiber - 6 g
- Sugars - 24.2 g
- Protein - 5.6 g
- Calcium - 160.2 mg
- Iron - 1.9 mg
- Vitamin C - 30.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a bowl combine the drained beets along with orange zest, orange juice from 1/2 orange and balsamic vinegar. Set aside.
Step 2
Preheat ridged grill pan (or use outdoor grill) over medium heat. Brush grill pan with 1 tablespoon olive oil and then grill cut side down for 1-2 minutes or until tender; remove from heat.
Step 3
In a salad bowl toss the spinach with the vinaigrette. Divide among 4 salad plates
Step 4
Using a slotted spoon place beet mixture and figs on top of the spinach leaves. Crumble cheese over the salads and top with toasted walnuts.
Tips
- Grill pan or outdoor grill
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