Fresh Fig Lettuce Salad with Poppy Seed Dressing
Fresh Fig Lettuce Salad with Poppy Seed Dressing takes about 15 minutes from beginning to end. This recipe makes 4 servings with 408 calories, 4g of protein, and 30g of fat each. For $2.7 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 8 people were glad they tried this recipe. It works well as a budget friendly salad. It is brought to you by Roti 'n' Rice. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. A mixture of shallots, sugar, pecan pieces, and a handful of other ingredients are all it takes to make this recipe so tasty. Overall, this recipe earns a solid spoonacular score of 48%. Similar recipes include Fresh Fruit Salad With Poppy Seed Dressing, Fresh Fruit Salad with Poppy Seed Dressing, and Garden-Fresh Turkey Salad with Dijon-Poppy Seed Dressing.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
1/3 cup (80ml) extra virgin olive oil
¼ cup (30g) feta
10 to 12 fresh figs, cut into quarters lengthwise
½ tsp ground mustard
5 oz (141g) gourmet lettuce blend, triple wash and drained
¼ cup (25g) pecan pieces
1 tbsp poppyseeds
½ tsp salt
2 small shallots
2 tbsp sugar
1 tbsp veganaise or mayonnaise
¼ cup (60ml) white wine vinegar.jpg)
Equipment:
frying pan
bowl
microplane
whisk
Cooking instruction summary:
Toast pecans in a small fry pan over low heat for 4 to 5 minutes. Remove and allow pecans to cool.Place lettuce, figs, feta, and toasted pecans in a salad bowl. Combine white wine vinegar, sugar, ground mustard, salt, poppyseeds, vegenaise (or mayonnaise) in a cup or bowl. Grate shallots with a microplane into the cup or bowl. Mix all ingredients with a wire whisk.Pour in extra virgin olive oil. Continue to whisk until combined. Drizzle creamy basil avocado dressing over the top. Toss salad to coat.Serve immediately.
Step by step:
1. Toast pecans in a small fry pan over low heat for 4 to 5 minutes.
2. Remove and allow pecans to cool.
3. Place lettuce, figs, feta, and toasted pecans in a salad bowl.
4. Combine white wine vinegar, sugar, ground mustard, salt, poppyseeds, vegenaise (or mayonnaise) in a cup or bowl. Grate shallots with a microplane into the cup or bowl.
5. Mix all ingredients with a wire whisk.
6. Pour in extra virgin olive oil. Continue to whisk until combined.
7. Drizzle creamy basil avocado dressing over the top. Toss salad to coat.
8. Serve immediately.
Nutrition Information:
covered percent of daily need
