Wednesday, September 21, 2011

Fig, Almond, and Feta Salad

This salad is a perfect example of the kind of lunch or dinner I'll make for myself when I'm not feeding my husband as well. Combinations of dried fruit, nuts, and cheese on a pile of fresh, crunchy greens are a staple of my diet, which I round out with a roll or piece of crusty bread with butter and a piece of fresh fruit for a complete meal. The sweet and chewy figs are complemented by the salty and slightly pungent feta and rich, crunchy almonds, with all the ingredients melding together wonderfully on a bed of crunchy greens. I like to dress this simple salad lightly with balsamic vinaigrette, with the sharp taste of the dressing adding another distinct element to the flavor profile of the salad. This salad is enough for a fully satisfying dinner, but also a great meal to pack for lunch at work (or school), especially when you're getting tired of the same old sandwiches or trying to incorporate more vegetarian meals into your diet. With the cooler weather slowly creeping in most people's desire for salads as meals is likely to wane, so take the opportunity now to try out this recipe before the days are dark and cold.

Fig, Almond, and Feta Salad
serves 1

4 ounces mixed baby greens
1/4 cup sliced, toasted almonds
1/3 cup chopped dried figs, stems removed and quartered
1 ounce crumbled feta cheese
Salad dressing, for serving

1. Divide the lettuce mix between two plates and top each with half of the almonds, figs, and  feta cheese. Place sliced chicken on top and drizzle with your favorite dressing. Enjoy!

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