Ivy Brand Organic Farm

Watercress-Citrus Salad with Grilled Figs
From Roberta Larson Duyff
  • 1 15-ounce can Kadota figs in light syrup, drained, halved
  • ¼ cup vinaigrette dressing
  • 3 bunches watercress, trimmed
  • 6-ounce can mandarin oranges, drained
  • 2 tablespoons chopped chives
  • ½ teaspoon fresh thyme
  • ½ teaspoon fresh tarragon
  • ¼ cup toasted pine nuts or slivered almonds
  • ¼ cup crumbled feta cheese, optional
  • Freshly grated pepper, to taste

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 watercress, mandarin oranges, remaining 2 tablespoons vinaigrette dressing, chives, thyme and tarragon in a salad bowl. Toss gently. Arrange on salad plates, top with figs, pine nuts, feta cheese, if desired, and pepper.

Makes 4 servings.

Nutrition information per serving (without feta): 220 cal., 13 g total fat (1.5 g saturated), 0 mg chol., 140 mg sodium, 25 g total carbo., 3 g dietary fiber, 3 g pro.

 

 

  

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