Remember the idea behind Meatless Monday is to start the week off with a focus on health and awareness of the impact our meat consumption is having on the environment. So, if you do not have time to cook the Mediterranean fig salad recipe, choose from our directory listing of Chicago Vegan and Vegetarian Restaurants.
Ingredients:
Serves 2
3-4 cups of fresh spinach
6 fresh figs
2 tablespoons of parsley
6 leaves of fresh basil
1 tablespoon of orange zest
16 almonds (approximately)
1 tablespoon of juice from orange
1 teaspoon of soy sauce
1 tablespoon of balsalmic vinegar
60 grams of goat cheese
Salt and pepper to taste
For roasted peppers:
2 red peppers
1 teaspoon of sugar
1 tablespoon olive oil
Salt and pepper to taste
Directions:
Preset oven to 350 degrees fahrenheit. Clean and cut the peppers in halves. Place them in a pan and sprinkle with salt, pepper, sugar and olive oil. Roast them for 30 – 40 minutes or until soft. Let the peppers cool before mixing with the salad.
Place the spinach in a large mixing bowl. Add the basil and parsley finely chopped. Chop off the top of the figs, cut them in quarters and mix in the bowl. Mix in the remaining ingredients including the peppers and toss.
Enjoy this vegetarian recipe with the natural sweetness of fresh figs while they are still in season.
