De Ma Cuisine

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12

October 2012

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Green Salad with Cherry Tomatoes, Almonds, and Figs, with a Maple-Balsamic Vinaigrette

Written by , Posted in Dinner, Fruit, Gluten Free, Low Carb, Lunch, Salads, Sides, Vegan, Vegetables, Vegetarian

Green Salad with Cherry Tomatoes, Almonds, and Figs, with a Maple-Balsamic Vinaigrette

Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3-4
My go-to green salad. Top it with your favorites and it’s perfect alongside almost any dish!
Ingredients
  • 1 head lettuce (approx.)
  • 15 almonds, chopped
  • 15 cherry tomatoes, chopped
  • 6 roasted figs, sliced
  • Maple Balsamic Vinaigrette
Instructions
  1. 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.
  2. Wash and tear lettuce. Top with figs, almonds, tomatoes, and dressing.
Notes

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). 🙂

 

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