Ingredients
| Quantity | Ingredients |
|---|---|
| SALAD | |
| 1/4 cup (50 ml) | walnut pieces |
| 12 | dried figs, cut into eighths |
| 8 cups (2 L) | spinach |
| 1/2 cup (125 ml) | sliced red onion |
| 1/4 cup (50 ml) | crumbled feta cheese |
| DRESSING | |
| 3 tbsp (50 ml) | extra-virgin olive oil |
| 3 tbsp (50 ml) | balsamic vinegar |
| 1 tbsp (15 ml) | honey |
| 1/2 tbsp (7 ml) | Dijon mustard |
| 1 | clove garlic, crushed |
Directions
Preheat oven to 350°F (180°C).
Place walnut pieces on a baking sheet and bake for 5 to 7 minutes or until nuts are golden brown and fragrant. Remove from heat and cool.
In a small bowl, whisk together olive oil, vinegar, honey, mustard, and garlic.
In a large salad bowl, toss figs, spinach, onion, feta cheese, and roasted walnuts.
Drizzle with dressing and serve immediately.
Serves 6.
Nutrition: Per 1 1/2 cup (375 ml) serving without dressing: 131 cal, 5 g pro, 8 g total fat (1 g saturated fat), 14 g carb, 3 g fibre, 6 mg chol, 102 mg sodium
Nutrition: Per 1 1/2 cup (375 ml) serving with 1 tbsp (15 ml) Honey Balsamic Dressing: 205 cal, 5 g pro, 14 g total fat (2 g saturated fat), 18 g carb, 3 g fibre, 6 mg chol, 119 mg sodium
Source: Leslie Beck's Healthy Kitchen