Quick Fix: Fig, goat cheese salad delicious, light dinner

  • Fig and Goat Cheese Salad. (Linda Gassenheimer/TNS)

You can whip up this salad dinner in 5 minutes. I tasted a similar one at a local restaurant and was delighted to find a delicious, filling, light vegetarian supper dish. I decided to re-create it at home.

Beets add an earthy flavor and color to the salad. You don’t have to cook raw beets. Cooked, ready-to-eat beets are available in the produce section. Or you can find frozen spiral cut beets in the market.



Serves 2

2 ounces pecan halves (about 1 cup)

5 cups mixed washed, ready-to-eat salad

6 dried figs, cut in half

4 ounces goat cheese, broken into small cubes (about 3/4 cup)

1 cup croutons

1 cup cooked beets, cut into quarters

4 tablespoons reduced-fat oil and vinegar dressing

Place pecans on a small baking sheet or aluminum foil and toast in a toaster oven or under the broiler for a couple of minutes. Watch to see that they do not burn.

Divide salad between 2 dinner plates. Place the figs, cheese, croutons, and beets over the salad. Drizzle the dressing on top.

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