Fig, Tomato, and Sweet Onion Salad

Photo: Anna Williams; Styling: Pam Morris

Figs have a short season from June to October so get them fresh while you can! For this recipe, use any fig variety you like or a combination of varieties.

Yield: 4 servings (serving size: 1 1/2 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 128
  • Fat: 4.8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.4g
  • Carbohydrate: 20.1g
  • Fiber: 4.2g
  • Cholesterol: 8mg
  • Iron: 1.5mg
  • Sodium: 114mg
  • Calcium: 105mg

Ingredients

  • 2 tablespoons red wine vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups quartered fresh figs (about 1/2 pound)
  • 2 cups torn romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 3/4 cup vertically sliced Vidalia or other sweet onion
  • 3 tablespoons chopped fresh mint
  • 1/4 cup (1 ounce) crumbled feta cheese

Preparation

  1. 1. Combine first 3 ingredients in a large bowl; stir well with a whisk. Add figs, lettuce, tomatoes, onion, and mint; toss gently to coat. Sprinkle with cheese.
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