Ingredients with Measurements:
- 6 cups mixed greens
- 1 cup fresh figs, sliced
- 1/2 cup walnuts, chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup balsamic vinaigrette dressing
Special equipment needed: None
Step-by-step instructions:
1. Wash and dry the mixed greens and place them in a large salad bowl.
2. Slice the fresh figs and add them to the salad bowl.
3. Chop the walnuts and sprinkle them over the salad.
4. Crumble the feta cheese and add it to the salad.
5. Drizzle the balsamic vinaigrette dressing over the salad and toss gently to combine.
6. Serve immediately.
10 minutes
Temperature: Room temperature
Serving size: 4
Nutritional information:
- Calories: 220
- Total Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 250mg
- Total Carbohydrates: 17g
- Dietary Fiber: 4g
- Sugars: 11g
- Protein: 5g
Substitutions for ingredients:
- Mixed greens can be substituted with spinach or arugula.
- Fresh figs can be substituted with dried figs.
- Walnuts can be substituted with pecans or almonds.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Balsamic vinaigrette dressing can be substituted with any other salad dressing of your choice.
Variations:
- Add sliced strawberries or pears to the salad for a fruity twist.
- Top the salad with grilled chicken or shrimp for a protein boost.
- Add avocado slices for a creamy texture.
Tips and tricks:
- Make sure to wash and dry the greens thoroughly to avoid a soggy salad.
- Toast the walnuts in a dry skillet for a few minutes to enhance their flavor.
- Use a good quality balsamic vinaigrette dressing for the best taste.
Storage instructions:
- This salad is best served fresh and should not be stored for more than a few hours.
Reheating instructions: Not applicable
Presentation ideas:
- Serve the salad in a large salad bowl or on individual plates.
- Garnish with fresh herbs like basil or parsley.
Garnishes: Fresh herbs like basil or parsley.
Pairings: This salad pairs well with grilled meats or seafood.
Suggested side dishes: Garlic bread or roasted vegetables.
Troubleshooting advice: If the salad is too dry, add more dressing. If it is too wet, use less dressing.
Food safety advice: Make sure to wash all produce thoroughly before using.
Food history: Figs have been cultivated for thousands of years and were highly prized in ancient Greece and Rome.
Flavor profiles: This salad has a sweet and nutty flavor with a tangy balsamic dressing.
Serving suggestions: Serve this salad as a light lunch or as a side dish for dinner.
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