FoodReference.com (since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home

RECIPESSalad RecipesVegetable Salads pg 3 >  Fig Kebabs on Mixed Greens

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FIG KEBABS ON MIXED GREENS

Makes 4 servings
Each serving equals two 5 A Day servings

Ingredients
Fig Kebabs
12 medium size fresh figs
1 (1 1/4 lbs) medium eggplant
1/2 medium red onion
1 medium red bell pepper

Sherry Marinade
1/2 cup dry sherry
1/4 cup water
1 Tbsp orange juice concentrate
1 Tbsp soy sauce
2 cloves garlic, finely chopped

Citrus Dressing
1 1/2 Tbsps olive oil
1 Tbsp lemon juice
2 tsps orange juice concentrate
1 tsp thyme leaves

Salad
8 cups mixed lettuce
2 ounces crumbled feta cheese
1/4 cup chopped, toasted, pistachios
 

In small saucepan, combine figs and marinade ingredients. Cover and bring to 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 kebabs, alternate eggplant, onion, pepper and figs on skewers. Set aside and prepare dressing.

Dice the two reserved figs and combine 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.

Nutritional analysis per serving: Calories 345, Protein 10g, Fat 12g, Calories From Fat 29%, Cholesterol 8mg, Carbohydrates 51g, Fiber 13g, Sodium 309mg

Source: Valley Fig Growers
 

RELATED RECIPES

  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages