MIXED GREENS SALAD WITH FIGS AND HERBS
Using fresh herbs brings bursts of flavor, and the fresh figs add a touch of sweetness.
Provided by lutzflcat
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk olive oil, lemon juice, salt, and pepper together in a small bowl and set dressing aside.
- Quarter figs vertically; cut quarters in 1/2, and then into slices.
- Toss mixed greens, figs, pecans, parsley, mint, dill, and green onion together in a large bowl. Pour dressing over greens and toss. Sprinkle feta cheese over salad and serve.
Nutrition Facts : Calories 307.1 calories, Carbohydrate 16.2 g, Cholesterol 6.3 mg, Fat 26.7 g, Fiber 5.5 g, Protein 4.8 g, SaturatedFat 4 g, Sodium 150.1 mg, Sugar 10 g
FIG, FETA, AND MINT SALAD
Halved figs on a block of French feta cheese, drizzled with olive oil andsprinkled with mint leavesand ground black pepper couldn't be easier to make. The feta's saltinessbalances the figs' sweetness, while the mint gives an exhilarating bite.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- Put feta on a serving platter. Arrange figs over and around feta. Drizzle figs and cheese with oil; season with salt and pepper. Sprinkle with mint.
FIG, FETA, AND MINT SALAD
Steps:
- Put the feta on a serving platter. Arrange the figs over and around the feta. Drizzle the figs and cheese with the oil; season with salt and pepper. Sprinkle with the mint.
FRESH FIG AND FETA SALAD WITH TOASTED WALNUTS
It's fig time here in SW France, and I have been busy making up new fig recipes, as well as making jams, pickles, alcohol steeped figs and chutneys with all our harvest! This was thrown together one Sunday afternoon as a starter for a lazy Al Fresco Sunday lunch - and since then I have had requests for it nearly every day! If you are lucky enough to have a fig tree, try and garnish the individual plates with a couple of washed leaves - it really adds a certain panache to the appearance of the salad! I have made this with Chevre - Goat's Cheese as well as Feta, and it was just as delicious. Amounts given are for a starter for 6 people - and assuming that the figs are medium to large in size; please adjust the quantities if necessary. Toasting the walnuts beforehand is well worth the effort, and if you toast more than is needed, any excess can be stored in an airtight container.
Provided by French Tart
Categories Salad Dressings
Time 5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Toasted Walnuts:.
- In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
- Vinaigrette:.
- Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the mustard and walnut oil, then shake again to emulsify - the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
- Salad:.
- Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates - allowing 4 to 5 fresh figs per person, depending on the size.
- Sprinkle 1 to 1 1/2 ozs of crumbled feta or goat's cheese per person, over the top of the fresh figs.
- Scatter the chopped,toasted walnuts over the fig salad.
- Just before serving, drizzle the vinaigrette over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available.
- Serve with crusty bread and butter.
- Can also be served as a dessert/cheese course combined.
LAMB, FETA & MINT SALAD
This satisfying summer salad is very quick to make and provides an interesting use for oven chips...
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.
- Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.
- Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.
Nutrition Facts : Calories 590 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 2.3 milligram of sodium
COURGETTE, FETA & MINT SALAD
Four ingredients and ten minutes is all you need to make this stunningly simple Med-style green salad
Provided by Good Food team
Categories Lunch, Main course
Time 10m
Number Of Ingredients 4
Steps:
- Peel the courgettes into long ribbons with a potato peeler. Arrange with the rocket on a large platter. Scatter over the feta and mint leaves, and drizzle on your favourite dressing.
Nutrition Facts : Calories 152 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.9 milligram of sodium
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