Spicy Fig And Artichoke Salad Recipes

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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

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 ITALIAN SALAD



Spicy Italian Salad image

Requests for this salad are never ending at any gathering!!!

Provided by Diana

Categories     Salad     Vegetable Salad Recipes

Time 4h30m

Yield 6

Number Of Ingredients 16

½ cup canola oil
⅓ cup tarragon vinegar
1 tablespoon white sugar
1 teaspoon chopped fresh thyme
½ teaspoon dry mustard
2 cloves garlic, minced
1 (8 ounce) can artichoke hearts, drained and quartered
5 cups romaine lettuce - rinsed, dried, and chopped
1 red bell pepper, cut into strips
1 carrot, grated
1 red onion, thinly sliced
¼ cup black olives
¼ cup pitted green olives
½ cucumber, sliced
2 tablespoons grated Romano cheese
ground black pepper to taste

Steps:

  • In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
  • In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 13.2 g, Cholesterol 2.6 mg, Fat 21.1 g, Fiber 3.7 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 462.2 mg, Sugar 5.1 g

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