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We all know that I am not a fan of the vegetables. Yes, the vegetables. So when it comes to a salad, I need to top it with non-vegetable items in order to scarf it down.
Usually those toppings include french fries, cheese, bacon . . . you get the drift.
But sometimes, and I know this comes as a shock (!), I want a light side salad. Something refreshing and crisp.
I have an undeniable obsession with figs. They are probably my most favorite food. I love fresh figs, but I can only find them for about 17 minutes out of then entire year here in Pittsburgh.
I also love dried figs. They have a ton of fiber and make a great pre-workout snack early in the morning when I don’t have time for much more.
Another random salad fact about myself is that I do not like dressing. I don’t like creamy dressings, like ranch or french. I prefer something tart, and most of my salads are topped with a fruit-infused balsamic vinegar.
My top 2 favorites are pear balsamic and fig balsamic.
Keeping with the fig theme, this salad is topped with fig-infused white balsamic vinegar. So amazing.
I also need a hint of creaminess in my salad. It usually comes in the form of cheese, since I currently have half of Pennsylvania’s cheese supply in my fridge.
I like it. I like it alot.
I used gorgonzola, because is there really a better cheese out there?
I will answer my own question and say yes: gouda, havarti, any cheese that is ‘smoked,’ feta, fontina . . .
I could go on, but I’ll save my ramblings for later and subject my husband to them.
The red onions gave the salad the fresh, crisp taste I was dreaming of.
I am still a bit shocked with myself that I even eat an onion. For 26 years, I have despised them. I have wanted nothing to do with them.
Then my husband got into one of his food obsessions, and it included carmelized onions. I found myself making carmelized onions every day for 3 months straight, sometimes twice a day. One day I tried them, and to my surprise they were very tasty.
Now, never did I think I would eat a raw onion. I surprised myself yet again, and have been adding tiny chunks to different dishes.
I don’t even know me anymore.
If you’re looking for a salad that offers everything, this is it.
Creamy, crisp, sweet, and fresh.
Fig, Gorgonzola, and Red Onion Salad
2 cups green leaf lettuce
2 cups spring greens
2 oz crumbled gorgonzola
1/2 red onion, sliced
6 dried figs, chopped
Combine all ingredients in a large bowl and combine. Top with fig dressing.
1/4 cup fig-infused white balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon sugar
Yes, it is shocking that I have made a recipe with vegetables. Yes, I consider a bowl of lettuce with cheese and fruit to be a vegatable.
It’s a start.