Fig and Orange Salad
Recipe from Better Homes and Gardens

The Dutch in New Amsterdam often set out three oranges on the night of Saint Nicholas's expected arrival. The fruit symbolizes the sacks of gold the saint gave as dowries to three poor sisters. Oranges are as good as gold in this side salad recipe of figs, toasted pecans, and salad greens. Serve it with meat dishes.


Fig and Orange Salad

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Servings: 6 servings
Prep Time: 25 mins
Total Time: 25 mins
Related Categories: Figs, Fruit Salad, Fruit Salad, Green Salad, Oranges
 
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Ingredients
  • 6  cups
    mesclun or mixed salad greens
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  • 3 
    green onions, thinly sliced
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  • 2  tablespoons
    olive oil
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  • 1  teaspoon
    finely shredded orange peel
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  • 2  tablespoons
    orange juice
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  • 1  tablespoon
    champagne vinegar or white wine vinegar
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  • 1  8- or 9-ounce package
    dried calimyrna figs, cut into thin wedges (about 1-1/2 cups)
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  • 1-1/3  cups
    orange sections (4 oranges)
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  •  
    Salt
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  •  
    Pepper
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  • 1/4  cup
    pecan pieces, toasted
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Directions
1.
In a large salad bowl, combine salad greens and green onions.
2.
For dressing, in a small bowl, whisk together olive oil, orange peel, orange juice, and vinegar. Pour dressing over greens mixture; toss gently to coat. Add figs and orange sections; toss gently to combine. Season to taste with salt and pepper.
3.
To serve, arrange greens mixture on salad plates. Sprinkle with pecans. Makes 6 servings.
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