Figs are like candy, especially when you’re on a Daniel Fast! Fresh figs are absolutely delicious, but they’re a rarity where I live. Every so often I’ll see them at a local health food store, particularly in early summer and late summer/early fall. However, most times, I just use dried figs, which are featured in this salad.
Fig, Pear, and Walnut Salad
4 cups torn romaine lettuce, loosely packed
1 Bosc pear, unpeeled, sliced thin
¼ cup diced dried figs
¼ cup chopped walnuts
2 tablespoons raw sunflower seeds
1 recipe Apple-Cinnamon Salad Dressing
Place 1 cup of greens on each plate. Arrange pear slices on top of each mound of lettuce. Sprinkle each salad with 1 tablespoon figs, 1 tablespoon walnuts, and ½ tablespoon sunflower seeds. Drizzle about 2 tablespoons dressing over each salad.
Yield: 4 servings (serving size: about 1 cup)
- Use an apple instead of a pear, or try a combination of both.
- Serve with mixed greens or fresh spinach.
- Substitute walnuts with pecans.