Dinner at the Zoo · by Sara Welch★ 5.0 (5)
Fig Salad with Spinach
NUTRITION · PER SERVING20M COOK
CAL 15%·PRO 18%
CARBS 27G37% OF CAL
6G FIBER2G OTHER20G TOTAL SUGAR
FAT 19G58% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh figs, spinach, goat cheese, and candied pecans tossed in a homemade balsamic vinaigrette. A light, elegant side dish full of contrasting flavors and textures.
sideamericansaladgluten freevegetarian
View the full recipe on Dinner at the Zoo →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 cups baby spinach
- 2 cups fresh figs (quartered)
- 1/2 cup goat cheese (crumbled)
- 1/2 cup candied pecans (chopped)
- 1/3 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 teaspoons shallot (minced)
- salt and pepper to taste
At a glance
PER SERVING · TIME 20M
CAL 15%·PRO 18%
CARBS 27G37% OF CAL
6G FIBER2G OTHER20G TOTAL SUGAR
FAT 19G58% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 446mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1408mg
- Calcium
- 185mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 446MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.