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Prep Time: 22 Minutes Cook Time: 8 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from Vegetarian Times. I adapted it to be lower in fat and carbs by substituting canned artichoke hearts for marinated and rice vinegar for brown rice syrup. Ingredients:
1 teaspoon olive oil |
1 pinch coarse salt |
1 cup red onion, thinly sliced (approx. 1 small) |
3 garlic cloves, minced |
1 (10 ounce) can artichoke hearts, rinsed, drained, and halved lengthwise |
1 roasted red pepper, thinly sliced |
1 tablespoon olive oil |
1/4 teaspoon chili powder |
10 fresh figs, halved lengthwise |
2 bunches watercress, trimmed |
1/2 cup pecans |
2 green onions, minced |
1/4 cup olive oil |
3 tablespoons lime juice |
2 teaspoons red wine vinegar |
2 teaspoons rice vinegar |
Directions:
1. Heat 1 tsp oil in skillet over medium heat.
2. Add onion and garlic, and saute for 2 minutes.
3. Add pinch of salt and saute another minute.
4. Stir in artichoke hearts and red pepper, and saute another 2 minutes or until heated through.
5. Transfer to bowl.
6. Heat remaining 1 Tbs. oil and chili powder in same skillet over medium heat, stirring to combine.
7. Lay figs cut side down in oil, and cook 2 minutes. Transfer to plate.
8. To make Dressing:.
9. Whisk together oil, lime juice, and vinegars.
10. Place watercress on salad plates. Top with artichoke mixture and drizzle with 2 Tbs. dressing.
11. Add figs, sprinkle with pecans and green onions.
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