Watercress-Citrus Salad with Grilled Figs
CATEGORIES
INGREDIENTS
  • Cooking Time: 0
  • Servings: 4
  • Preparation Time: 15
  • 1 can (15 ounces) Kadota figs in light syrup, drained and halved
  • 1/4 cup vinaigrette dressing, divided
  • 3 bunches watercress, trimmed
  • 1 can (6 ounces) Mandarin oranges, drained
  • 2 tablespoons chopped chives
  • 1/2 teaspoon fresh thyme
  • 1/2 teaspoon fresh tarragon
  • 1/4 cup toasted pine nuts or slivered almonds
  • 1/4 cup crumbled feta cheese, optional
  • Freshly grated pepper, to taste
DIRECTIONS
  1. In a medium bowl gently toss figs with 2 tablespoons vinaigrette dressing; marinate for 10 minutes. Grill under broiler on high heat just until lightly browned; set aside. Meanwhile, put 2 tablespoons vinaigrette dressing, watercress, Mandarin oranges, chives, thyme and tarragon in a salad bowl. Toss gently. Arrange on salad plates, top with figs, pine nuts, feta cheese and pepper.
  2. Nutritional Information Per Serving: Calories 180; Total fat 8g; Saturated fat 0g; Cholesterol 0mg; Sodium 150mg; Carbohydrate 27g; Fiber 1g; Protein 4g; Vitamin A 90%DV*; Vitamin C 90%DV; Calcium 15%DV; Iron 6%DV
  3. * Daily Value
RECIPE BACKSTORY
Try figs in salads, desserts and fruit salsas – or as a fruit garnish. They tempt the palate with more than their trendy flavor; their small edible seeds also deliver fiber. Although fresh figs have a limited season, you can enjoy figs any time of the year; simply keep canned figs on your pantry shelf.