Green Salad with Cherry Tomatoes, Almonds, and Figs, with a Maple-Balsamic Vinaigrette
- 1 head lettuce (approx.)
- 15 almonds, chopped
- 15 cherry tomatoes, chopped
- 6 roasted figs, sliced
- Maple Balsamic Vinaigrette
- Toss sliced figs with a bit of olive oil, salt, and pepper. Bake at 350F for about 20 minutes, or until figs are caramelized and slightly crispy on one side.
- Wash and tear lettuce. Top with figs, almonds, tomatoes, and dressing.
Also yummy in a salad (maybe not all at the same time though): Grated carrot, grated radish, croutons, squash, apples, raisins, pears, peaches, plums, kale, spinach, cucumber, basil, corn, bell pepper, cheese… (obviously to keep it GF the croutons need to be GF, and to keep it vegan, use a vegan cheese or omit it). 🙂