Ingredients
4
4 servings
- •3 tablespoons white wine vinegar
- •3 tablespoons extra-virgin olive oil
- •3 tablespoons sour cream
- •1 teaspoon Dijon mustard
- •1 stalk green onion, chopped
- •1 clove garlic, minced
- •salt and freshly ground black pepper to taste
- •5 ounces mixed salad greens
- •8 fresh figs, halved
- •1 medium Granny Smith apple, chopped
- •4 tablespoons pomegranate seeds
- •4 tablespoons sliced almonds
- •4 tablespoons crumbled feta cheese
Instructions
- Combine vinegar, olive oil, sour cream, and Dijon mustard in a small food processor or blender. Puree until dressing has begun to blend, about 30 seconds. Add green onion and garlic; process until smooth, 30 to 45 more seconds. Season with salt and pepper.
- Place mixed greens in a large salad bowl and add vinaigrette to taste. Toss greens until coated, then divide evenly among 4 salad bowls.
- Top salads with equal amounts of fig halves, chopped apple, pomegranate seeds, almonds, and feta cheese.
Nutritional Facts
Per 4 servings
- Calories: 283
- Carbohydrate: 30g
- Fat: 18g
- Fiber: 5g
- Protein: 5g
- Sugar: 23g
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