Best Fig And Artichoke Salad Recipes

FIG AND ARTICHOKE SALAD

Fig and Artichoke Salad image

This recipe is from Vegetarian Times. I adapted it to be lower in fat and carbs by substituting canned artichoke hearts for marinated and rice vinegar for brown rice syrup.

Provided by Maureenie

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 teaspoon olive oil
1 pinch coarse salt
1 cup red onion, thinly sliced (approx. 1 small)
3 garlic cloves, minced
1 (10 ounce) can artichoke hearts, rinsed, drained, and halved lengthwise
1 roasted red pepper, thinly sliced
1 tablespoon olive oil
1/4 teaspoon chili powder
10 fresh figs, halved lengthwise
2 bunches watercress, trimmed
1/2 cup pecans
2 green onions, minced
1/4 cup olive oil
3 tablespoons lime juice
2 teaspoons red wine vinegar
2 teaspoons rice vinegar

Steps:

Heat 1 tsp oil in skillet over medium heat.
Add onion and garlic, and saute for 2 minutes.
Add pinch of salt and saute another minute.
Stir in artichoke hearts and red pepper, and saute another 2 minutes or until heated through.
Transfer to bowl.
Heat remaining 1 Tbs. oil and chili powder in same skillet over medium heat, stirring to combine.
Lay figs cut side down in oil, and cook 2 minutes. Transfer to plate.
To make Dressing:.
Whisk together oil, lime juice, and vinegars.
Place watercress on salad plates. Top with artichoke mixture and drizzle with 2 Tbs. dressing.
Add figs, sprinkle with pecans and green onions.

Nutrition Facts : Calories 272.4, Fat 18.9, SaturatedFat 2.3, Sodium 183.8, Carbohydrate 26.9, Fiber 6.5, Sugar 15.8, Protein 3.8

SPICY FIG AND ARTICHOKE SALAD RECIPE

SPICY FIG AND ARTICHOKE SALAD RECIPE image

Categories Salad

Yield 4 servings

Number Of Ingredients 22

Ingredients

1 1/2 Tbsp olive oil, divided
1 cup thinly sliced red onion (about 1 small onion)
3 cloves plain garlic or roasted garlic, minced
1 (6.5 oz) jar marinated artichoke hearts, marinade reserved
1 roasted red pepper (from the jar is fine, and using 2 peppers is tasty, too)
1/4 tsp chili powder
2 pinches ancho chile powder
10 fresh figs, halved
4 cups packed baby spinach (can use 2 bunches trimmed watercress)
salt
freshly ground black pepper or tricolor pepper (I prefer the tricolor)
--> DRESSING:
1/3 cup olive oil (1/3 cup reserved marinade from artichoke hearts)
3 Tbsp fresh lime juice, to taste (from the bottle is okay, but fresh is better!)
2 1/2 tsp red wine vinegar
1 tsp honey or brown rice syrup
1 tsp pomegranate syrup (aka pomegranate molasses)
salt and freshly ground black pepper or tricolor pepper, to taste
--> GARNISH:
1/2 cup chopped pecans
2 green onions, thinly sliced (about 1/4 cup, aka scallions)
1/3 cup crumbled feta cheese

Steps:

Prepare the ingredients: 1) thinly slice the red onion, 2) remove artichokes from jar, reserving the marinade if desired for dressing, and rinse, drain, and halve them, 3) slice the roasted pepper to about 1/8-1/4 inch slices, 4) halve the figs, 5) squeeze a ripe lime for the juice, and 6) slice the green onions. Now you're ready to put together the salad! In a skillet over medium temperature, heat 1 teaspoon of olive oil (from the 1 1/2 Tbsp, divided) and add the red onion and garlic. Sauté for 2 minutes. Add a pinch of salt and a turn of your pepper mill and sauté for another minute. Add the prepared artichoke hearts and roasted red pepper and sauté until heated through, about 2 minutes, then transfer to a bowl and set aside. Do not wipe out the skillet you used. Add the remaining olive oil (from the 1 1/2 Tbsp, divided), chili powder, and pinches ancho powder to the same skillet and heat over medium temperature. Stir to combine the oil and powders, distributing the mixture evenly in the bottom of the pan. Lay the halved figs cut-side-down on the mixture and let cook for 2 minutes. Remove from pan and set aside. Make the salad dressing in a bowl by whisking together either 1/3 cup olive oil or 1/3 cup of reserved marinade and the lime juice, vinegar, honey, pomegranate syrup, and salt and pepper to taste. Get out a serving platter and place the baby spinach on it, then top artfully with the artichoke mixture and drizzle with 3-4 tablespoons of the dressing. Top with the seasoned fig halves and garnish with pecans, green onions, and crumbled feta. Place remaining dressing in a serving bowl with spoon, serve salad, and enjoy!