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Vegetarian: Fig Pecan and Blue Cheese Salad

The combination of fresh succulent figs and raspberries, crunchy toasty pecans, and the distinctive pungency of blue cheese makes this salad a holiday favorite that can also be served as long as figs are in season.

The combination of fresh succulent figs and raspberries, crunchy toasty pecans, and the distinctive pungency of blue cheese makes this salad a holiday favorite that can also be served as long as figs are in season. This tasty vegetarian salad recipe is courtesy of Maria Zoitas, creator of the Maria’s Homemade line of prepared foods sold exclusively at Westside Market NYC.
The combination of fresh succulent figs and raspberries, crunchy toasty pecans, and the distinctive pungency of blue cheese makes this salad a holiday favorite that can also be served as long as figs are in season. This tasty vegetarian salad recipe is courtesy of Maria Zoitas, creator of the Maria’s Homemade line of prepared foods sold exclusively at Westside Market NYC.

Fig Pecan and Blue Cheese Salad

Serves 4

Ingredients:

  • Juice of 1 orange

  • 2 tablespoons red wine vinegar

  • 1/4 cup extra virgin olive oil

  • Salt and freshly ground black pepper

  • 1 (11-ounce) package mixed baby greens

  • 12 fresh figs, halved

  • 1/4 cup toasted pecans

  • 4 ounces blue cheese, in pieces

  • 1/2 cup raspberries


Directions:

  1. Whisk together juice, vinegar, oil, salt and pepper in salad bowl.

  2. Add the greens and toss well.

  3. Divide salad among 4 plates and top with figs, pecans, cheese and raspberries.


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