Ingredients with Measurements:
- 4 cups mixed greens
- 6 fresh figs, sliced
- 4 slices of prosciutto, torn into pieces
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup balsamic vinaigrette
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Wash and dry the mixed greens and place them in a large salad bowl.
2. Add the sliced figs, torn prosciutto, crumbled feta cheese, and chopped walnuts to the bowl.
3. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
10 minutes
5. Temperature: Room temperature
Serving size: 4 servings
Nutritional information:
- Calories: 220
- Fat: 16g
- Carbohydrates: 14g
- Protein: 8g
- Fiber: 3g
Substitutions for ingredients:
- Mixed greens can be substituted with arugula or spinach.
- Fresh figs can be substituted with dried figs.
- Prosciutto can be substituted with cooked bacon or ham.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Walnuts can be substituted with pecans or almonds.
- Balsamic vinaigrette can be substituted with any other salad dressing of your choice.
Variations:
- Add sliced red onions or cherry tomatoes for extra flavor.
- Use grilled figs instead of fresh figs for a smoky flavor.
- Substitute the prosciutto with grilled chicken or shrimp for a heartier salad.
Tips and tricks:
- Make sure to wash and dry the greens thoroughly to remove any dirt or debris.
- Use a sharp knife to slice the figs to prevent them from getting mushy.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
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 bowl or on individual plates.
- Arrange the sliced figs and torn prosciutto on top of the greens for a more visually appealing presentation.
Garnishes: None
Pairings:
- This salad pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve this salad as a side dish to grilled chicken or fish.
Troubleshooting advice:
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the salad.
- Store any leftover ingredients in the refrigerator to prevent spoilage.
Food history:
- The sandpaper fig is a type of fig tree native to Australia and is known for its rough leaves.
Flavor profiles:
- This salad has a sweet and salty flavor profile with a tangy balsamic vinaigrette dressing.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish to a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A