Figgy Field of Green Salad

This recipe is a little on the lighter side and thus would be great as a starter or side dish to the main entree but still has the autumn flavors like figs to enjoy.

 

 

INGREDIENTS

  1. 6 cups of mixed field greens

  2. 1/2 cup of new potatoes cooked and quartered in small bite-sized pieces

  3. 1/2 cup fresh figs quartered

  4. 1/4 cup roasted pecans

  5. 1/4 cup chopped kalamata olives

DRESSING

  1. 1 tablespoon balsamic vinegar

  2. 1 tablespoon of white balsamic vinegar

  3. 2 tablespoons of olive oil

  4. A pinch of salt and pepper

Prepare ingredients and toss gently with dressing.

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