Simply Spinach and Fig Salad
If you’ve never made a warm spinach salad, give it a try! It’s quick, simple and a nice change from every day salads. Spinach has been plentiful in my winter CSA box*, though I buy it year-round in convenient pre-washed packages too.
In this salad, dried figs are a sweet addition to the tangy warm dressing and salty feta cheese. Either the light colored calimyrna or black mission figs are equally good. Hazelnuts are my favorite for this salad though a bit expensive, so toasted walnuts or pecans are a good substitute. Serve the salad with grilled or rotisserie chicken. (If you have leftover chicken, try my Chicken-Simple Dinner !)Print This Recipe
Warm Spinach and Fig Salad
Prep time: 10 minutes Makes 4 servings.
|1||tablespoon finely chopped red onion|
|1-1/2||tablespoons olive oil|
|10||calimyrna figs or 12 mission figs, stemmed, quartered|
|2||tablespoons packed brown sugar|
|2||tablespoons sherry or cider vinegar|
|8||cups (6 oz.) baby spinach leaves, rinsed and dried|
|1/4||cup crumbled feta cheese|
|1/4||cup chopped toasted hazelnuts|
|Fresh cracked black pepper|
Sauté onion in olive oil in a skillet over medium-high heat for 2 minutes or until softened.
Stir in figs, brown sugar and vinegar. Simmer 30 seconds, stirring until figs are coated with the warm dressing. Do not let liquid completely evaporate.
Place spinach in a large bowl and toss with warm fig dressing. Serve immediately sprinkled with feta and nuts. Pass the peppermill for individual seasoning.
Nutrients per Serving: Calories 210; Protein 4g; Fat 12g (Sat. Fat 2.5g); Carbohydrate 22g; Dietary Fiber 4g; Cholesterol 10mg; Sodium 140mg
*CSA stands for Community Supported Agriculture, in short, a farm that provides a selection of fresh produce, usually organic, direct to consumers via delivery or a local drop-off point. It’s a convenient way to buy local and direct from a farmer. This website is a resource to find CSA’s in the U.S. http://www.localharvest.org/
An original recipe by Rosemary Mark for Sun-Maid Growers Photo: Kelly Burgoyne