Mediterranean Fig Kebabs On Mixed Greens Recipes

MIXED GREENS SALAD WITH FIGS AND HERBS

Mixed Greens Salad with Figs and Herbs image

Using fresh herbs brings bursts of flavor, and the fresh figs add a touch of sweetness.

Provided by lutzflcat

Categories Salad Green Salad Recipes Mixed Greens Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup extra-virgin olive oil
1 tablespoon fresh lemon juice
salt and freshly ground black pepper to taste
4 fresh figs
8 cups mixed salad greens
½ cup chopped pecans, toasted
¼ cup flat-leaf Italian parsley leaves
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh dill
2 tablespoons sliced green onion
3 tablespoons crumbled feta cheese

Steps:

Whisk olive oil, lemon juice, salt, and pepper together in a small bowl and set dressing aside.
Quarter figs vertically; cut quarters in 1/2, and then into slices.
Toss mixed greens, figs, pecans, parsley, mint, dill, and green onion together in a large bowl. Pour dressing over greens and toss. Sprinkle feta cheese over salad and serve.

Nutrition Facts : Calories 307.1 calories, Carbohydrate 16.2 g, Cholesterol 6.3 mg, Fat 26.7 g, Fiber 5.5 g, Protein 4.8 g, SaturatedFat 4 g, Sodium 150.1 mg, Sugar 10 g

MEDITERRANEAN FIG KEBABS ON MIXED GREENS

Mediterranean Fig Kebabs on Mixed Greens image

Make and share this Mediterranean Fig Kebabs on Mixed Greens recipe from Food.com.

Provided by Sharon123

Categories Vegetable

Time 35m

Yield 2 per person, 5 serving(s)

Number Of Ingredients 16

Ingredients

12 medium fresh figs, divided
1 medium eggplant (about 1 lb.)
1/2 medium red onion
1 medium red bell pepper (or mix of red and green)
1/2 cup dry sherry
1/4 cup water
1 tablespoon orange juice concentrate
1 tablespoon soy sauce
2 garlic cloves, finely chopped
1 1/2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons orange juice concentrate
1 teaspoon thyme leaves
8 cups mixed salad greens
2 ounces feta cheese, crumbled
1/4 cup pistachios, chopped and toasted

Steps:

In small saucepan, combine the figs and marinade ingredients. Cover and bring to a boil. Reduce heat and simmer for 1 minute. Remove from heat and cool for 15 minutes.
Meanwhile, cut eggplant lengthwise into quarters. Slice one quarter crosswise into thin wedges, about ¼-inch thick. Cut pepper and onion into 1½-inch squares. Remove figs with slotted spoon, reserving marinade and two figs. For the kebabs, alternate eggplant, onion, pepper and figs on skewers. Set aside and prepare dressing.
Dice the two reserved figs and combine them with ¼ cup reserved marinade; add to Citrus Dressing.
Grill or broil kebabs 5 inches from heat source, brushing with remaining marinade and turning every 3 minutes. Grill for 6 to 10 minutes or until eggplant is soft.
Toss lettuce with remaining dressing; place on 4 plates. Sprinkle with cheese and nuts then top with kebabs. Enjoy!

Nutrition Facts : Calories 341.1, Fat 10, SaturatedFat 2.8, Cholesterol 10.7, Sodium 346.2, Carbohydrate 40.3, Fiber 8.6, Sugar 27.7, Protein 6

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