Tomato, Avocado and Feta Salad With Fig Vinaigrette |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I found this in the cooking section of my local newspaper. Ingredients:
6 slices sourdough bread, cut into 1 inch cubes (4 c) |
2 tablespoons olive oil |
1/4 cup olive oil |
1 teaspoon garlic powder |
salt |
pepper |
2 tablespoons red wine vinegar |
1 garlic clove |
3 tablespoons fig jam |
1 tablespoon white wine vinegar |
3 tomatoes, cut into wedges |
2 avocados, cubed |
1 fennel bulb, trimmed and chopped |
6 ounces feta cheese |
3 cups arugula |
Directions:
1. Heat oven to 400. Toss bread with 2 T olive oil, garlic powder, 1/2 t salt and 1/4 t pepper. Arrange the bread in a single layer on a baking sheet and toast for 15 minutes or until golden. Let cool.
2. Meanwhile, in a blender, combine the remaining 1/4 c oliveoil, red wine vinegar, garlic, fig jam and white wine. Blend until smooth, then season with salt and pepper. Set aside.
3. In a large bowl, gently toss together the tomatoes, avocadoes, fennel and feta. When the bread has cooled, add it to the vegetables. Drizzle the dressing over the tomato-bread mixture, tossing gently to coat.
4. Place 1/2 c of the arugula on each of 6 serving plates. Top with salad.
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