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Cantaloupe and Grilled Fig Salad

Photo: Becky Luigart-Stayner
Yield 6 servings
The contrasting flavors of the sweet fruit and tangy lime juice plus the variety of textures in the fruits, nuts, and vegetables create an intriguing and beautiful first course.

Ingredients

  • 1 1/2 tablespoons low-sodium soy sauce, divided
  • 9 Black Mission figs, trimmed and halved lengthwise
  • 3 tablespoons fresh lime juice
  • 3 tablespoons honey
  • 1 tablespoon canola oil
  • 1/4 teaspoon minced garlic
  • 1/8 teaspoon kosher salt
  • 3 cups baby arugula (about 3 ounces)
  • 3 cups baby spinach (about 3 ounces)
  • 1/2 cup thinly sliced celery
  • 1/2 cup thinly vertically sliced red onion
  • 1/4 teaspoon freshly ground black pepper
  • 12 thin wedges peeled seeded cantaloupe
  • 3 tablespoons chopped walnuts, toasted

Nutrition Information

  • calories 187
  • fat 5.4 g
  • satfat 0.5 g
  • monofat 1.8 g
  • polyfat 2.7 g
  • protein 3.3 g
  • carbohydrate 35.9 g
  • fiber 4.2 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 215 mg
  • calcium 85 mg

How to Make It

  1. Prepare grill to medium-high heat.

  2. Brush 1 1/2 teaspoons soy sauce over cut sides of figs. Place figs, cut side down, on a grill rack; grill 1 minute on each side or until lightly browned. Remove from grill.

  3. Combine remaining 1 tablespoon soy sauce, juice, honey, oil, garlic, and salt; stir with a whisk.

  4. Combine arugula, spinach, celery, onion, and pepper. Arrange 2 cantaloupe wedges on each of 6 plates. Top each serving with about 1 cup arugula mixture, 3 fig halves, and 1 1/2 teaspoons nuts; drizzle with about 1 1/2 tablespoons dressing.