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Warm Spinach and Fig Salad

Developed for Sun-Maid Growers
Makes 4 servings

1 tablespoon finely chopped red onion
1-1/2 tablespoons olive oil
1/2 cup (about 10) Sun-Maid Calimyrna or Mission Figs, stemmed, quartered
2 tablespoons packed brown sugar
2 tablespoons sherry or cider vinegar
8 cups (6 oz.) baby spinach leaves, rinsed and dried
1/4 cup crumbled feta cheese
1/4 cup chopped toasted hazelnuts
Fresh cracked black pepper

Sauté onion in olive oil in a medium skillet for 2 minutes or until softened.
Stir in figs, brown sugar and vinegar. Simmer 30 seconds, stirring until figs are coated. Do not let liquid completely evaporate.
Toss spinach and warm fig dressing in a large bowl. Serve immediately sprinkled with feta and nuts. Season with black pepper to taste.

Calories 210; Protein 4g; Fat 12g (Sat. Fat 2.5g); Carbohydrate 22g; Dietary Fiber 4g; Cholesterol 10mg; Sodium 140mg